tag:blogger.com,1999:blog-53013285499618661692024-02-18T20:28:17.457-08:00;-)Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-5301328549961866169.post-46449338384207832612013-05-14T23:54:00.001-07:002015-01-16T09:29:12.928-08:00The BEST Vegan Carob Chip Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8lepfCkfHBajmJEIPmTJAIRsCJCvXGthTOF8eqDXrSfe4N2KWN7-oshRRcUZ1Gs4PjMmfh1UAH3ukdmjCT8SAtHr1vPoMycWl9AJtIblqoAh8FKwugjDIhRgw3sro1Ds2Ngo_D3qyTQK/s1600/ChocChipCookie1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8lepfCkfHBajmJEIPmTJAIRsCJCvXGthTOF8eqDXrSfe4N2KWN7-oshRRcUZ1Gs4PjMmfh1UAH3ukdmjCT8SAtHr1vPoMycWl9AJtIblqoAh8FKwugjDIhRgw3sro1Ds2Ngo_D3qyTQK/s1600/ChocChipCookie1.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have a friend who is allergic to chocolate (poor guy), and so I googled "best vegan chocolate chip cookies," intending on making him a carob version. Low and behold... <a href="http://www.dailyrebecca.com/2013/03/the-best-vegan-chocolate-chip-cookies/" target="_blank">this recipe</a> popped up with that exact title, with the word "BEST" capitalized for emphasis. Who could resist that? </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am usually dubious of such a bold proclamation made on the internet, but always eager to actually make THE BEST anything, especially if it's as easy as following a simple recipe found in 3 seconds online!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8JiGVDr19kCDkSc0MTr4fXpMNJpXvhGCmByRo8SBtwBKsy8MvkHaCGOsXNjpOTaWMcNYNyEWY-QOFiu1BulpZ5YRiBTYwvLK2Upun6eTHD-x2UGWPXorsF2i87mJq45hqesBTbNt7sfq/s1600/ChocChipCookie2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8JiGVDr19kCDkSc0MTr4fXpMNJpXvhGCmByRo8SBtwBKsy8MvkHaCGOsXNjpOTaWMcNYNyEWY-QOFiu1BulpZ5YRiBTYwvLK2Upun6eTHD-x2UGWPXorsF2i87mJq45hqesBTbNt7sfq/s1600/ChocChipCookie2.JPG" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well, I must say- these did not disappoint. They had a nice balance of crunchy and chewy, and that blissfully addictive sensation that only THE BEST Carob (or Chocolate) Chip Cookies could invoke. The second time I made them, I made the mistake of halving the coconut oil, but they turned out even better. So, I altered the recipe here- let me know if you get a different result... And good luck keeping these in the house!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes @ 15-18 good sized cookies (I usually double this recipe)</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. coconut oil (must be measured in liquid form)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. loosely packed brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 T. vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. soy milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. baking powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. baking soda</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 C. all purpose flour (I used all purpose spelt flour)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. carob chips</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F. Whisk together the coconut oil and brown sugar. Mix in vanilla extract. In a separate bowl, whisk together the dry ingredients: salt, baking powder & soda, and flour. Add in about 1 cup of the dry ingredients to incorporate into the sugar oil mixture. Add in the soy milk. Add the rest of the dry ingredients. Mix in the chocolate chips.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The dough will be very stiff. Roll into golf ball sized balls with your hands, pressing the dough together. <b>Important:</b> Only flatten these slightly (the dough will spread out quite a bit in the oven). Space each cookie @ 2" apart. Bake for @ 10 minutes. </span>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com21tag:blogger.com,1999:blog-5301328549961866169.post-5909706464546000292013-03-31T00:23:00.002-07:002013-03-31T00:25:09.513-07:00Joshy's First Birthday Party!<div class="separator" style="clear: both; text-align: center;">
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I can't believe it's been almost a year since my little Joshy was born! I also can't believe how much time has gone by since I last posted. Needless to say, my culinary "adventures" have been more like culinary "what the hell can I make in 5 minutes?"<br />
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Well... I was determined to make something special for the event- so I carved a <a href="http://vegspinz.blogspot.com/2011/04/melon-bunnies.html" target="_blank">melon bunny</a>. It was something I had done a couple times before, so I knew it wouldn't take a whole afternoon to figure out. Plus, it was appropriate for Easter too... win-win!<br />
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I also made Joshy a little cake (although it looks huge in this picture). Nothing special- just vanilla agave cake with vanilla soymilk custard on top. He's such a picky eater right now, I knew he wouldn't do much with it. Turned out, I was right. In fact, he was so traumatized by the ten of us singing to him, that he barely noticed the cake with the big #1 candle on it. After he calmed down, it didn't take long for him to explore this alien object in front of him... but he was cranky from missing his nap, and only got as far as putting a tiny fist full of custard in his mouth before wanting OUT! <br />
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But alas, a one year old child will inevitably recover, and go back to doing the things that really make him happy- like chewing on his socks and sitting on a keyboard.<br />
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Also, my best friend Cee (and Joshy's Fairy Godmother) made these cute little vegan deviled eggs (recipe from VegNews). Note to all- the recipe calls for far too much black salt in the filling! She had to alter it a few times to get it right. They turned out yummy, but I wasn't fond of the agar egg whites- just wasn't the right texture for those who know what a deviled egg tastes like.</div>
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Well, all in all- it was a good event, and we had a blast! It'll definitely be something we look back upon and have a giggle. And before you know it, my baby won't be a baby anymore (sniff). I'm glad I could share this with all of you!<br />
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<br />Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com8tag:blogger.com,1999:blog-5301328549961866169.post-39309222463433671052012-07-02T21:59:00.000-07:002012-07-02T21:59:22.585-07:00Vegan Apple French Toast A La Mode<div class="separator" style="clear: both; text-align: center;">
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A warm french toast, crispy on the outside, warm and fluffy on the inside, tastes a lot like a freshly made donut! When topped with apple pie filling, creamy soy vanilla ice cream, and a drizzle a little maple syrup, you will be transformed. <br />
This was a good alternative to good old American apple pie, and it was easy and fun to make! I used thick cut bread (Texas toast- found a vegan one!). I made this for friends at a get together for dessert, and everyone gobbled them up. This recipe is an adaptation of the "Fronch Toast" from VWAV. I subbed the coconut milk for the soy creamer, because it was what I had on hand, but it doesn't have a strong coconutty flavor. A lot of people asked me what was in the batter, since I didn't use eggs. The "secret" ingredient is the chickpea flour- that is a must! <br />
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You can also top with a variety of toppings. Toasted coconut was excellent! Allow guests to assemble themselves, and offer more than one topping.<br />
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Makes 12-16 slices (you can halve the recipe if cooking for just a few people, but keep in mind that most will want more than one)<br />
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<b>Ingredients:</b><br />
12-16 slices Texas Toast bread<br />
1 cup coconut milk<br />
1 cup soy milk<br />
3 Tbsp. corn starch<br />
pinch of salt<br />
1 tsp. vanilla extract<br />
1/4 cup brown sugar<br />
1/2 cup chickpea flour<br />
vegetable oil for pan frying<br />
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<b>Spinz:</b><br />
Whisk together all ingredients, with chickpea flour last. Whisk until just combined. A few clumps is ok. Heat a non-stick skillet and add a few tablespoons of oil for frying. Dip bread (fresh, no need to dry) into batter to thoroughly coat both sides, letting excess batter drip off before frying them for a couple minutes on each side. Turn down heat if it gets too dark too quick.<br />
<br />Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com10tag:blogger.com,1999:blog-5301328549961866169.post-15619029445902886832012-06-18T19:52:00.000-07:002012-06-18T19:52:25.212-07:00Vegan Spelt Quinoa Cornbread<div class="separator" style="clear: both; text-align: center;">
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According to the three-digit temperatures we've been having, it is now officially summer. Out comes the watermelon, the extra sunscreen (and extra leg-shaving, yikes!), air conditioning on full blast, and of course, the outdoor barbeque. <br />
This cornbread is definitely a great thing to bring to one. Not only is it super moist and fluffy, but it also brings a punch of nutritious goodness with the addition of some cooked quinoa (no one will know)... the perfect carby side dish! <br />
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<b>Ingredients:</b><br />
<u>Wet:</u><br />
2 cups soymilk (or other non-dairy milk)<br />
2 tsp. apple cider vinegar<br />
1/3 cup vegetable oil<br />
1/2 cup brown sugar<br />
1 tsp. vanilla extract<br />
<u>Dry:</u><br />
1 1/4 cups white spelt flour (all purpose flour should work too)<br />
1 1/4 cups yellow corn meal<br />
1 cup cooked golden quinoa<br />
1/2 tsp. salt<br />
1 Tablespoon baking powder<br />
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<b>Spinz:</b><br />
Heat oven to 350 degrees F. Add the apple cider vinegar to the soymilk and let curdle for a few minutes. Meanwhile, whisk together all the dry ingredients in a separate bowl. Add the remaining wet ingredients to the vinegar soymilk mixture, then mix in the dry ingredients until just incorporated. Pour mixture into a 9 x 13" prepared baking pan and bake for 20-25 minutes or until a knife comes out clean.<br />
Serve warm with melted margarine or at room temp. Makes 12-16 servings<br />
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<br />Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com5tag:blogger.com,1999:blog-5301328549961866169.post-55005901726324933242012-06-12T06:56:00.000-07:002012-06-12T07:06:02.912-07:00Back Into the Swing of Things!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's been quite a while since I've posted, although I've thought about it plenty of times- during diaper changes, in the middle of the night while breast feeding, bouncing on a yoga ball with a little baby in my arms, you know- the usual times! Yes, having a baby has been a "little bit of an adjustment," but it's been all worth it, and now I'm feeling like I can actually settle down and get back into the swing of things. "Things," meaning stuff I used to do before baby... i.e. cooking, blogging, writing, DJing, etc. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvGB5xmospJ7CHTkjeKH79zHJWkalEeY3opJ6ZzuymgOTTaIyQWvkv3R9RWDXQSURv11wt_Qmcn1lpTOHrV4KepkqBKme7cXE2Zino9_iQ0HsMZt0PEwYpDv9DKILXGNkzQE8xs3cqGBe/s1600/Mark'sPotatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvGB5xmospJ7CHTkjeKH79zHJWkalEeY3opJ6ZzuymgOTTaIyQWvkv3R9RWDXQSURv11wt_Qmcn1lpTOHrV4KepkqBKme7cXE2Zino9_iQ0HsMZt0PEwYpDv9DKILXGNkzQE8xs3cqGBe/s1600/Mark'sPotatoes.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Although I haven't been cooking much for the past couple of months, I </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>have</i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> been enjoying the luxury of eating great food cooked by my loved ones- thank God for loved ones!!! I am so blessed to have people in my life that can cook, and cook vegan food at that! </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And now that baby Joshua is in our lives, you know we are going to start him in the kitchen early! </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Don't get me wrong, it's still quite a task to find time away from the intense draw of a newborn baby, and it's probably going to be a little rocky at first, but I'm eager to start sharing again. SO EAGER! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEZw1gAa2udkw_r4r5Xevlae8XX0C3kZF2md5XShFMPvypQER-FH_bUMBzbBT0E2zDc-9Ibm8GeLW33cb8hHzEmDhXxLIs1mK9gpYUmwJsyIaFAnIBYJIqJFM9iGSH4ZWMZ7b5KK8mgdR/s1600/JoshInthePark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEZw1gAa2udkw_r4r5Xevlae8XX0C3kZF2md5XShFMPvypQER-FH_bUMBzbBT0E2zDc-9Ibm8GeLW33cb8hHzEmDhXxLIs1mK9gpYUmwJsyIaFAnIBYJIqJFM9iGSH4ZWMZ7b5KK8mgdR/s400/JoshInthePark.jpg" width="400" /></span></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Baby Joshua at 8 weeks... dispelling the myth that vegan babies aren't healthy!</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here's to some more great adventures to come!</span></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com6tag:blogger.com,1999:blog-5301328549961866169.post-67081552000728031852012-04-10T17:37:00.000-07:002012-04-10T17:37:54.283-07:00Newborn VegSpinz<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRzUmO50SqA9hfbnB61vRpJCHXc3XgkpJcIHrfdpUnw58FJ5E6zAOJ_p88YjCtx93vMUs7YreIP9nGJILvIybQ9yU9VvFQN0IEedULfJ0eSgOdtpOmYmywZrzj_65UYOGwGoDo5qs32Vt/s1600/JoshNewborn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRzUmO50SqA9hfbnB61vRpJCHXc3XgkpJcIHrfdpUnw58FJ5E6zAOJ_p88YjCtx93vMUs7YreIP9nGJILvIybQ9yU9VvFQN0IEedULfJ0eSgOdtpOmYmywZrzj_65UYOGwGoDo5qs32Vt/s320/JoshNewborn.jpg" width="320" /></a></div>
Well I took a nice long break to look after myself and the baby, who was born four days early, due to an unexpected C-Section. My blood pressure was too high for my doctor's comfort, and off I went to the hospital for surgery prep! <br />
<br />
I have to confess, it was pretty scary, as I was conscious the whole time. I was really grateful to have my husband there to console me, and tell me what was happening, although he probably felt like fainting a few times!<br />
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I recovered remarkably (I was told), and am doing well... so is baby Joshua. Born April 2nd at just under 7 pounds, I was so glad he wasn't an April Fool's baby. Here he is smiling at 4 days old! I still can't stop staring at him.Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com12tag:blogger.com,1999:blog-5301328549961866169.post-64360597119172236132012-02-07T13:41:00.000-08:002012-02-07T13:41:19.087-08:00Sacramento VegFest 2012<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xSUJuNjfF4sFwvVZRJPSWqabs5mn9xhgB5qhwOBRNqS9DgCTpJ7qdoYjjL_2-Us5kmnS6pFCIwr2sfjKV6kbgpzHii3cJHJP1rwgyIBA0VQ9Q6ywGyYWZMjDyN8rDYDJW8C59sYAnQAz/s1600/ChefVegFest.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xSUJuNjfF4sFwvVZRJPSWqabs5mn9xhgB5qhwOBRNqS9DgCTpJ7qdoYjjL_2-Us5kmnS6pFCIwr2sfjKV6kbgpzHii3cJHJP1rwgyIBA0VQ9Q6ywGyYWZMjDyN8rDYDJW8C59sYAnQAz/s1600/ChefVegFest.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Photos by Mark Storm Photography)</td></tr>
</tbody></table>
I was excited to go to the Sacramento VegFest this past weekend for my birthday. Yes, it was small, but very well attended. <a href="http://www.thinnervention.info/"> Chef AJ</a> (above) demonstrates how to make easy raw chocolate peanut butter date bon-bons to an entertained crowd. Ending her demo with a special rendition of "Love Will Keep Us Together," her comedic energy kept everyone laughing and energized until the very end. The bon-bons were very rich and yummy too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEN9czPI1ot5v1NL1I4PGO1HlxNLXa3juwFqgrwUfWjIuFkJXwLNhSlJk_EuEwrDQKj3sEu8N4gYFRYI3RRIAPE7Fzr-75j29xh0pL6gCmx9c0VWT1ozRct1Egu3ZARA7s_LNqrV81Jmy1/s1600/GreenBoheme3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEN9czPI1ot5v1NL1I4PGO1HlxNLXa3juwFqgrwUfWjIuFkJXwLNhSlJk_EuEwrDQKj3sEu8N4gYFRYI3RRIAPE7Fzr-75j29xh0pL6gCmx9c0VWT1ozRct1Egu3ZARA7s_LNqrV81Jmy1/s1600/GreenBoheme3.jpg" /></a></div>
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Chef Brooke Preston of <i><a href="http://www.thegreenboheme.com/">Green Boheme</a> </i>was there, and we tasted samples of a very delicious carrot ginger cashew soup. Unfortunately, we missed her demo, but she did end up winning two awards for her raw vegan food! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UYQC25EYx9_cRruGrKzO32vIyXSMJzKC8mBh063CSJ6c4uR4umYmIAAYI7lnkH-zpfYE50H2iOmRWQRBkLaiZAMJCV-swsptUmBqB9dmN0ffbEoK2B2791Lef6w4LMHeZWoJdRn1vpvX/s1600/Fry'sVeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UYQC25EYx9_cRruGrKzO32vIyXSMJzKC8mBh063CSJ6c4uR4umYmIAAYI7lnkH-zpfYE50H2iOmRWQRBkLaiZAMJCV-swsptUmBqB9dmN0ffbEoK2B2791Lef6w4LMHeZWoJdRn1vpvX/s1600/Fry'sVeg.jpg" /></a></div>
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Another notable was the meat-free products from <a href="http://www.frysvegetarian.co.za/">Fry's Vegetarian</a>. The samples of <i>Beef-Style Chunky Strips</i> and <i>Chicken-Style Nuggets</i> were delicious, and should be available now or soon at your local Whole Foods and health food stores. They tout products that have no meat, egg, or dairy, are non-GMO, and have no artificial colors or preservatives, or hydrogenated fats. I haven't checked the pricing, but they are imported from South Africa and have been popular in Europe and other countries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Yg3jNETFUsXAfD_SyZVV35ymnk9SFWveBXdqO-262efVzghK-Wm6Dz7EUb3tVPtve674jEA6YaoBdRqEpTJUUSYsHT1tA5JPxDSAqU7QYQewU0HShc5Trw93eHKci4WlCrtJ4w7TRdIC/s1600/Vdog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Yg3jNETFUsXAfD_SyZVV35ymnk9SFWveBXdqO-262efVzghK-Wm6Dz7EUb3tVPtve674jEA6YaoBdRqEpTJUUSYsHT1tA5JPxDSAqU7QYQewU0HShc5Trw93eHKci4WlCrtJ4w7TRdIC/s1600/Vdog.jpg" /></a></div>
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The nice people at <a href="http://www.v-dogfood.com/">V-Dog</a> gave us a free sample of their vegan dog food. My picky wolf hybrids and Jack Russell don't particularly like it, but we have been informed that they are coming out with a new and improved formula soon. I'm anxious to see if they'll give it a paws up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIL0TeENOjfqNyufx8Tv06oYM-7GT9qj6Q2XV-iRCnSdohchWI8_S0aofKgL9F77LuVpKLx87RRqFSie3FxcRXVC3P0CMkKnv356UZkPsOdOXR5S5dhoKEcnfho8AEe_7eFbOvVuxRmBQ/s1600/Azna3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIL0TeENOjfqNyufx8Tv06oYM-7GT9qj6Q2XV-iRCnSdohchWI8_S0aofKgL9F77LuVpKLx87RRqFSie3FxcRXVC3P0CMkKnv356UZkPsOdOXR5S5dhoKEcnfho8AEe_7eFbOvVuxRmBQ/s1600/Azna3.jpg" /></a></div>
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Chef Dawna Destafeno of <a href="http://www.aznaglutenfree.com/">Azna Gluten Free</a>, was working hard to serve attendees free samples of her delicious gluten free Italian bread. She also won an award for her soy-free vegan lasagna.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrD-CHhqdvhBZ-WcNZsE7onN6Okm_-xLhbzeS7AD_aexKyhNANXoNjjHwcjqvv6D5_9nrDRdOEXBShAkV-KN5NVRzCDxoQiEsqucL7HpxwdFTxxToOSpq5FLrJavzIrjh-pbdbUwSp7VHD/s1600/CarrotGirlVegFest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrD-CHhqdvhBZ-WcNZsE7onN6Okm_-xLhbzeS7AD_aexKyhNANXoNjjHwcjqvv6D5_9nrDRdOEXBShAkV-KN5NVRzCDxoQiEsqucL7HpxwdFTxxToOSpq5FLrJavzIrjh-pbdbUwSp7VHD/s1600/CarrotGirlVegFest.jpg" /></a></div>
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Overall, we had a lot of fun hanging out with fellow veggies, and it was a nice treat to get out of the house for my birthday! Thanks, Mark, for taking me and becoming VegFest's official photographer for the day!Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com4tag:blogger.com,1999:blog-5301328549961866169.post-62258110818534841232012-02-01T13:00:00.000-08:002012-02-01T14:16:40.966-08:00The Groundhog's Shadow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX1NPBo4dnqp5kIhUtJXKrvGAeCRLaZex-zmCzhaxp9FqguPOJcFNRCvO_bbgEkERVAdeu4aJJYq5iKATwKxTBPybjueyUhOStByVwog3frhhd48rlKk7TWeyiPM5Ng3Qa_Fpg5Uz2-1i/s1600/Groundhog+Coconut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzX1NPBo4dnqp5kIhUtJXKrvGAeCRLaZex-zmCzhaxp9FqguPOJcFNRCvO_bbgEkERVAdeu4aJJYq5iKATwKxTBPybjueyUhOStByVwog3frhhd48rlKk7TWeyiPM5Ng3Qa_Fpg5Uz2-1i/s1600/Groundhog+Coconut.JPG" /></a></div>
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<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When Groundhog Phil felt a cold winter chill, he ventured
out from his hole.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Slowly with care, sniffing ground and the air, he emerged
from the crumbly knoll.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Every year he would pose with a quivering nose, to feel for
winter’s harsh sting. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For if it were true, it was a groundhog’s cue, to fall into
a deep sleep ‘til Spring.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Are those snowflakes up there, dancing on air?” asked Phil
in a state of confusion.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">He crept further to see if it truly could be, a sign of
winter or just an illusion.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The sun on his back casted a shadow of black, for which Phil
was just not prepared.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Living underground, where only dirt was abound, made him
touchy, nervous, and scared.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Phil leapt up in fright at the very sight of the shadowy
figure in tow.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Wherever he went, right-left-circumvent! - the shadow just
would not let go!<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Running circles in panic and feeling quite manic, Phil
scurried back towards his den.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But then he stumbled as something rumbled, in the sky where
he looked up again. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A grayish cloud covered the sun like a shroud, and made
Phil’s shadow disappear.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Don’t be a fool!” said a voice so cruel. “The only thing that can hurt you is fear.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Phil shook as he took a look, up at the angry puff.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“But what of lightning and all things frightening, like monsters
and aliens and stuff?”<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“A life full of stress only works to oppress,” said the thunderous
cloud.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Who knows what you could achieve if only you believe, that
you are brave, wise, and proud!”<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Phil was in awe as he saw, an image of himself that he never
knew.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">He felt inspirations for aspirations, and his excitement and
confidence grew!<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">He would not fear again, leaving his den, for a whole new
world awaited.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Experiences around could surely be found, and this fact could
not be debated!<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Phil proudly stood as tall as he could, and proclaimed
without a shake,<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Bravely I will stay above ground today, and progress I will
surely make!”<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The cloud was beaming and light came streaming, as it
drifted away from the sun.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Phil’s shadow was there, but he shrugged without care, and so
his new life had begun!<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spring was a thing that came early that year, to reward a
groundhog’s revelation.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">All beings were touched by the story so much, that they came
together in a great celebration!<o:p></o:p></span></div>
<div class="MsoNormal">
<div style="text-align: right;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><i>Original Poem by DJ Karma 2012</i></span></div>
</div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coconut body, almond ears, pecan feet, coconut flake teeth and eyes, and raisin eyeballs</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuv4ogpPzvPRpssk7PlvUQLOZDNT8TWG2gHzPxshHIK2rmQyq16iI3ZN1Slh6-40Qq2E-qkhM_AOLo7GSjXJHyuhHOKS2z_rr0VjtnAY_kMxSqFZ2y4zZ98EUOraUEoLbk7AJSEkpSMuKz/s1600/Groundhog%2527sPudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuv4ogpPzvPRpssk7PlvUQLOZDNT8TWG2gHzPxshHIK2rmQyq16iI3ZN1Slh6-40Qq2E-qkhM_AOLo7GSjXJHyuhHOKS2z_rr0VjtnAY_kMxSqFZ2y4zZ98EUOraUEoLbk7AJSEkpSMuKz/s1600/Groundhog%2527sPudding.JPG" /></span></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>Quick </i></b><i><b>Coconut Agar Pudding</b></i>...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the recipe, go to:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><a href="http://draft.blogger.com/goog_2086083189"> </a></b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://veggie-kids.blogspot.com/2012/02/guest-post-with-talented-dj-karma-from.html"><b>Veggie Kids Blog</b> </a> </span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There's a nice interview about me there too :-)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_u5zHwI5A-x9Njezsnn89hdQbHHonM2nwG_4NpmUdxZr07Jy3tXFgdBAUVhnRq6yBnHofS89Audg3INraTG2t_cjtKxtHanBzewp_nC5_AtM0FUg0pxhDNp_z9PN86qjowa3SZupsCJH/s1600/Me@31weeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_u5zHwI5A-x9Njezsnn89hdQbHHonM2nwG_4NpmUdxZr07Jy3tXFgdBAUVhnRq6yBnHofS89Audg3INraTG2t_cjtKxtHanBzewp_nC5_AtM0FUg0pxhDNp_z9PN86qjowa3SZupsCJH/s400/Me@31weeks.jpg" width="313" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hey, what's kicking? 7 months down / 2 to go!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Happy Groundhog's Day!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
</div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com3tag:blogger.com,1999:blog-5301328549961866169.post-5294964992840537002012-01-01T13:25:00.000-08:002012-01-02T20:52:35.796-08:00FoodBuzz 24: A Vegan Year of The Dragon<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The Dragon and the Rainbow Goblin</b></span></div>
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by DJ Karma</div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once upon a
time, a baby dragon hatched from a very large speckled egg. He was named <i>Zephyr</i>, after the warm west winds that whistled past his family's large
cavern on the day he was born.<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr grew
incredibly fast, to become a gigantic and beautiful water dragon. He had a long undulating body, punctuated by
hundreds of pointy, multi-colored scales that poked out of the water when he
swam. His colorful armor reflected the rays of sunlight that shone down through
the afternoon waters, as he glided effortlessly through the underwater world in
which he spent most of his time. All
other water creatures skirted out of his way whenever he passed, because water
dragons were considered the largest, the most powerful, and one of the few
magical creatures in the world.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One day, as
young Zephyr lazily sunbathed on the shore of the Great Sea, a large shadow
flew over him. He looked up to see a mighty
eagle flying by overhead. She looked
down at him and screeched happily as she passed. He waived back, and looked in awe at her
broad wings that flapped rhythmically in the sky. He looked at his own shoulders, and wondered
why he didn’t have the wings to fly like the majestic eagles.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Oh, how
wonderful it would be to soar through the boundless skies! If only I had the wings to do it,” he said
dreamily. “I would give anything to be
able to fly!” <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
spent the next few days questioning his elder dragons about how he could obtain
wings to fly. All of them laughed at
such an absurd ambition. After all,
water dragons were… well, water dragons!<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Frustrated
and determined, the young dragon decided to go on a special quest to find the
secret of flight. So Zephyr set out to ask the one being that would have the most answers in the
dragon realm- The Moon, for The Moon was
the controller of the sea and all things water related. But first, he had to climb to the distant
mountaintop of Mount Luna in order to get close enough to be heard.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Day and
night, Zephyr trekked through forests and swam across rivers. He climbed treacherous cliffs and steep
ravines, until finally he reached the beautiful broad plateau of Mount
Luna. He peered over the edge of the
mountain, and saw the spectacular view of green tree tops and dazzling blue
waters, and in the faint distance, the tiny spec that was his sea cavern. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was
still daylight, so he decided to take a nap and wait for the Moon to come
out. “Soon I will find out the secret of
flight, and maybe I’ll even have wings to fly home!” he said excitedly to
himself.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“So you
want to fly, do you?” said a high-pitched cackling voice. Zephyr was stunned to find a little greenish,
wrinkly-faced goblin peering at him with little black eyes and big pointy ears. Before Zephyr could answer, the little goblin
changed to a pale pink. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“You don’t
need wings to fly- all you have to do is come to me. For I have the magic that can make things
happen!” he said sweetly.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
looked at the creature incredulously. He
knew goblins were very powerful, but could be greedy and conniving as well. “I’m sorry, sir, but I have no gold to pay
you.”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Oh no,
young dragon. It is not gold I seek,”
said the goblin, as he peered at Zephyr with his unblinking eyes. “You see, I’m a <i style="mso-bidi-font-style: normal;">rainbow</i> goblin, and I feast on the colors of the rainbows.” The goblin stood proudly as he turned a dazzling
royal blue.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“But The
Moon doesn’t like to share the rainbows, and would much rather horde all the
delicious colors and distribute them at his will. Those lowly plants and animals don’t deserve
the colors as much as a powerful and magical being as myself! … and, uh… you,
of course!”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
looked down at his own multi-colored armor.
“But what do the rainbow colors have to do with flying?” he asked.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The goblin
danced excitedly, and explained his plan to distract The Moon and seize the
next great rainbow, which was to be born after the next great rain. In the distance, there was a clap of thunder
and a flash of lightning, as the skies grew dark for the impending storm. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“I will
give you the power of flight, but you must fly up and divert The Moon’s
attention. When I get my rainbow, I will
make your power permanent!”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So excited
was Zephyr at the prospect of flying, that he agreed impetuously to help the
goblin. And so they waited for the
storm, and for the small window of time, when The Moon used the rays of the
morning sun to form a rainbow.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The heavy
rains pounded the mountain all night and felt heavenly to the water
dragon. The rains finally subsided to a
light drizzle, as the heavy clouds parted and dawn broke to shed an early
morning light. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Moon
descended through the haze, a large softly glowing sphere, and as the arms of
the sun’s morning rays reached out to illuminate the sky, a brilliant rainbow
arched over the land. “Now is the time!”
yelled the rainbow goblin, as he raised his arms. “Fly, dragon, fly!”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr felt
his insides churn, as if his body was being filled with air. Suddenly, he started to float upwards, like a
large writhing balloon. “I’m flying!”
screamed Zephyr in astonishment. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Yes, yes,”
screeched the goblin. “Now remember our
agreement!” <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr nodded
and soared upwards towards the moon. He
felt the wind rushing through his scales and the exhilaration of pure
power. The Moon grew ever larger as
Zephyr approached, and soon the flying dragon caught The Moon’s eye.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“What is
this?” asked The Moon in a booming voice.
“I’ve never seen such as sight! How
does a water dragon fly without wings?”</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
looked upon The Moon in awe for a moment.
“Good morning, your highness,” said the dragon timidly. “I- I traded some gold with a goblin in
exchange for the power to fly without wings,” lied the dragon.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“My, my,”
said The Moon in amused admiration.
“That is an incredible ambition, but you must excuse me right now. I am in the middle of distributing the
rainbow colors so our world can be more rich and beautiful.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“But what
should happen if the world does not receive the colors?” asked the dragon
hastily.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“The colors
are not just for outer beauty,” replied The Moon. “They are filled with energy and love from me
and The Sun, and they bring hope and prosperity to all who receive. If the world does not receive the rainbow’s
colors, everyone shall wither and suffer.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
suddenly felt ashamed. “Please do not
let me interrupt your important work, your highness!” <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But when
Zephyr returned to the mountain, it was too late. The rainbow goblin had already stolen the
rainbow and was nowhere to be found.
Zephyr looked all around frantically, but saw only a world sadly
devoid of color. He himself started to
feel depressed, as he noticed his own armor fading of its once magnificent hues.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">From the
high mountaintop, Zephyr peered all around, desperately looking for any sign of
the rainbow goblin. The plants, sea, and
all the land’s animals seemed sickened and graying. Then, for a brief moment, Zephyr saw a flash
of rainbow colors in the nearby woods, next to a large gray boulder. Weakened and no longer able to fly, Zephyr was
still determined to find the goblin and convince him to return the stolen
rainbow. So he set off down the mountain
and towards the boulder that was sure to be the goblin’s secret lair.<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After
slipping and sliding down the large mountain, and trekking through the dreary
woods, he finally reached the big gray boulder.
Exhausted, he looked all around the boulder, but all was quiet. <br /><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Goblin!” roared Zephyr, his anger rising.
“Come out and face me!”<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But there
was no response. Inside Zephyr’s chest,
grew a feeling of intense rage. He felt
his throat burning hot, and puffs of smoke streamed out of his nostrils. Suddenly, he opened his mouth to roar and
flames of red-hot fire shot out, searing the big gray boulder until it glowed
red as well. Zephyr was somewhat
surprised, as he had never used his fire before.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">He had never been so angry before. “Come out now, goblin, or I’ll turn your
secret lair into ashes!”</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A small
door flung open from inside the charred boulder. “Now, now, young dragon,” said the goblin
sweetly as he finally emerged. “I was
just securing the rainbow, and was about to return to the mountain to make good
on our agreement. No need to be so
angry!” <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But Zephyr didn't trust the goblin's words, and he didn’t care about flying anymore, in fact, he had forgotten all about it. “I don’t want to fly. I want you to return the rainbow, so The Moon
can restore the world to its former glory!”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“<i style="mso-bidi-font-style: normal;">Return</i> the rainbow?” laughed the goblin,
who flashed a bright orange. “I will not be returning anything, and your fire is no match for my magic!”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Please,
goblin,” pleaded Zephyr. “The world is
suffering and dying… because of <i style="mso-bidi-font-style: normal;">me</i>. I will do anything you ask, if you return the
rainbow now!” <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The goblin wrinkled
his suddenly purplish face in thought. “You have
nothing I want,” said the goblin coldly.
“I already have what I want.” <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
suddenly had an idea. “What if
I could convince The Moon to create an even bigger rainbow? Would you return the smaller one if I could
help you steal an even bigger one?”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The
goblin’s ears perked up. “How big?” <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“At least
twice the size,” said Zephyr confidently.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The goblin
agreed, amused at the dragon’s efforts… for the thought of having two rainbows
instead of just one, did sound very attractive indeed.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Make me
fly, and I will convince The Moon!” declared Zephyr. The goblin waved his hands and off he went, a
wingless dragon soaring once again, up towards The Moon.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This time,
The Moon looked much fainter against the brightened, yet colorless sky. “Hello again, flying dragon,” greeted The
Moon.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Your
Highness!” breathed Zephyr. “I have made
a terrible mistake, and because of my foolishness, your rainbow has been
stolen!” He continued to share his story
with The Moon, ending with a tearful apology and the second agreement he made
with the goblin, in hopes of tricking him into returning the rainbow. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Young
dragon,” The Moon chuckled. “I know this
goblin. He has been trying to steal my rainbows for centuries. He has finally succeeded... and he has no intention on returning anything, or keeping any
promises. It is true that your actions
have made the world suffer, but learning from one’s mistakes is one of the
greatest achievements in life, and I am proud.”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zephyr
blushed. “But what should we do about
the goblin? Do you think we can get the
rainbow back from him?”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Moon
chuckled again. “I will create another
rainbow for the world, but alas, I do not believe that we will ever get the
stolen rainbow back. But you might be
surprised at just how things work out, when one does <i style="mso-bidi-font-style: normal;">not</i> learn from their mistakes.”<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">With that,
The Moon conjured up another storm, and another rainbow. And, he was so impressed with Zephyr’s
honesty and morality, that he gave the power of everlasting flight for all water
dragons. To Zephyr, he also gave a magic
pearl that glowed with the powers of The Moon, and Zephyr became the Guardian
of the Sea, the Giver of Rain, and The Protector of Rainbows. Since then, the magic pearl and its magical
responsibilities have been passed down from generation to generation of worthy
young water dragons.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As for the
rainbow goblin, his greed became his downfall.
Never did he have an entire rainbow all to himself. So he feasted… and feasted… and feasted
on the stolen rainbow colors. Soon he
became drunk from his overindulgence, and something unexpected happened. All the excessive colors had mixed together inside
his body and turned him a permanent dull brown.
Since his magical powers were based on the brilliance and delicate balance
of the rainbow colors, he could no longer do any magic… nor any magical mischief ever again.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJfLRjt0K3NSejYLQBoY4zEDTGGSPdj144f0fkvqSXkfSdFS5TqP_b_ANGQUCV9GWAKLx-QdF79zjU8auXdIhNj-1N78d73LAS5L4jv6-8w4qFoy0Iz0Tv0ZXOmz40psjGEfMJEBQFZpi/s1600/Rainbow+and+Dragon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJfLRjt0K3NSejYLQBoY4zEDTGGSPdj144f0fkvqSXkfSdFS5TqP_b_ANGQUCV9GWAKLx-QdF79zjU8auXdIhNj-1N78d73LAS5L4jv6-8w4qFoy0Iz0Tv0ZXOmz40psjGEfMJEBQFZpi/s1600/Rainbow+and+Dragon.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-<b>The End</b>-<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This tale
was inspired by the book <a href="http://books.google.com/books/about/The_Rainbow_Goblins.html?id=kMMePQAACAAJ">“The Rainbow Goblins” by Ul De Rico</a>, ancient myths about the wingless Chinese dragons,
and my son Joshua, who is to be born this year- The Year of the Dragon.<span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 14pt;"><o:p>Happy 2012! </o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Lunar New Year isn't until January, but unless you're Asian American, it's not widely celebrated in the U.S. According to the Chinese Zodiac, 2012 is <i>The Year of the Dragon</i>- the most powerful of all the signs. And, what better way to celebrate than to throw a "Dragon Party" to ring in the new year?</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here are some dragon-themed foods I served...</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLwNNOiBeZ0BFZcs2lr2pw8KsWMTmOJrBUwQOjY3iKGY1lDrtTs2GVOsRp5rCh9fJHGTDDjEYzZxV_R-3q7EeLNmBGdg11aRCIdVeHhGk2pRZTy3ZmQhl1Q4bUve1ThRSxfAUa_oVQnr2/s1600/Cucumber+Dragon+Duo+View.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLwNNOiBeZ0BFZcs2lr2pw8KsWMTmOJrBUwQOjY3iKGY1lDrtTs2GVOsRp5rCh9fJHGTDDjEYzZxV_R-3q7EeLNmBGdg11aRCIdVeHhGk2pRZTy3ZmQhl1Q4bUve1ThRSxfAUa_oVQnr2/s1600/Cucumber+Dragon+Duo+View.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cucumber and Carrot Dragon</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk6xMwgCOCo4XOR3a-Vm5LfHVtW4BdoXcXDAcoDvSXk40OQSjF45Fe_y-xVT3kJ3Ys9BCAjfgDUEPNjESiZgBnnwx_b6DN_IBVwwwjG2tX9XLmEaaqimwuRr7QiBugWKpY8aKjp-eITuu/s1600/DragonWontonDuo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk6xMwgCOCo4XOR3a-Vm5LfHVtW4BdoXcXDAcoDvSXk40OQSjF45Fe_y-xVT3kJ3Ys9BCAjfgDUEPNjESiZgBnnwx_b6DN_IBVwwwjG2tX9XLmEaaqimwuRr7QiBugWKpY8aKjp-eITuu/s1600/DragonWontonDuo.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spicy Dragon Wontons</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yMTCjt4OHqF7Qtey3CpFpGDtDJ052Gn8rpVF2BIyq0hujBpa5TkFm8uCYPCoLS8PRu4A4NkMqnbR7Z3hMkl6jCqzzTPsOfP4Mt4yTzKuk68tZSuTrIM61uHtW3WeXe5siVO3X_87VQiV/s1600/CupcakeDuo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yMTCjt4OHqF7Qtey3CpFpGDtDJ052Gn8rpVF2BIyq0hujBpa5TkFm8uCYPCoLS8PRu4A4NkMqnbR7Z3hMkl6jCqzzTPsOfP4Mt4yTzKuk68tZSuTrIM61uHtW3WeXe5siVO3X_87VQiV/s640/CupcakeDuo.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coconut Cupcakes with Almond Dragon Scales</span></td></tr>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmM9YTNKcMnDVJRSIARTTKFxBpx4vd_61NlmidTAi-tswWzEGYg_nmFcgQvC7FbYoGr88BK2kMCh2dNgvWvA1kMQuxbkGW7DENIP3dqMpEQpIE-ykozhNAgQ7DkFWERpE7_38p_Naq2vE/s1600/PeopleEatingCollage.jpg" /></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We had so much fun, we forgot to take pictures! I mostly caught people eating cupcakes.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">HAPPY NEW YEAR EVERYONE!!!</span></div>
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<br /></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com10tag:blogger.com,1999:blog-5301328549961866169.post-83446379756310959532011-12-15T16:05:00.000-08:002011-12-16T12:07:04.350-08:00Vegan Christmas Tree Pastries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRavdjkqCxWFHA4GiknezBu57QF0hKSZwzRR2OVDRBS7CQSDTpl0s2MS-UwJrFShHYDtUkm8xHMnDyl_AzIex_EBE3e4sZlrDRdNbGlpNQUWKgt6yVMM6IQt5gm0vf_e9md1jIi54xONKF/s1600/XmasTreePastry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRavdjkqCxWFHA4GiknezBu57QF0hKSZwzRR2OVDRBS7CQSDTpl0s2MS-UwJrFShHYDtUkm8xHMnDyl_AzIex_EBE3e4sZlrDRdNbGlpNQUWKgt6yVMM6IQt5gm0vf_e9md1jIi54xONKF/s1600/XmasTreePastry1.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These tree-shaped pastries are easy and fun to make, and inspired by a post that has stuck in my head for a couple of years from <a href="http://www.veganlovlie.com/2008/12/ratatouille-christmas-tree-pie.html"><i>VeganLovlie</i></a>. She used homemade pie crust pastry, but I went the quick route and used store-bought puff pastry. Each package makes four 4-6" trees (more if you try making smaller ones), and you can fill them with anything you like- savory or sweet.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGWI9ufFzOFZ_KU3FpK019sDfKP8UdR0BG6NBUGA60ql37Nz0jabGaCJgPyUagmHIXkRXPv-Lx2kvPou-bclc17_-Yr81q2I8-UM_ZF2baL9ycmitSc3TAvIFT7-y5sC6tf4ONPvY1Btp/s1600/xmastreepastrydough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGWI9ufFzOFZ_KU3FpK019sDfKP8UdR0BG6NBUGA60ql37Nz0jabGaCJgPyUagmHIXkRXPv-Lx2kvPou-bclc17_-Yr81q2I8-UM_ZF2baL9ycmitSc3TAvIFT7-y5sC6tf4ONPvY1Btp/s400/xmastreepastrydough.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Start with your sheet of puff pastry and cut in half. Then make two 1 to 1 1/2" cuts on the middle bottom for your tree trunk. Then carefully score the outline of the tree (triangle) without cutting all the way through. Trim the upper corners so you don't have too much dough to work with (use scraps for something else), then trim the bottom corners too. Lastly, cut strips on either side of the tree- not an exact science, but about 1/2" each, stopping at your scored guide lines.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilC_OP1g9S4V5tHiUk_V8jg-LC6nLDcfulqZdfF1uEhS90YkGz2hpng5xLfLGfGz16rU1WwyT7UO-cac_IRGiuh9HpXE7dW7jxlOPaHxM5G2qxFmOjMXB06GNNMdJVJPLxfo_GG8ibTcEn/s1600/xmastreepastry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilC_OP1g9S4V5tHiUk_V8jg-LC6nLDcfulqZdfF1uEhS90YkGz2hpng5xLfLGfGz16rU1WwyT7UO-cac_IRGiuh9HpXE7dW7jxlOPaHxM5G2qxFmOjMXB06GNNMdJVJPLxfo_GG8ibTcEn/s400/xmastreepastry2.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I added a layer of Tofutti cream cheese mixed with garlic salt, dried basil, and cracked black pepper, to make an herb spread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN8IwNEg-YZlws3leFNKegAhGoz0LHRkY2IxoKxSRe01C3sIFkL7QCztCNj6b_Mx7jxTqkPpKPaY3mGXtBhL7P6NtONNWP4jQa9gQwo0GKVCN5rM3UNgNi7qrnG3Sw3XRgX63Wkf9fbHm/s1600/xmastreepastry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN8IwNEg-YZlws3leFNKegAhGoz0LHRkY2IxoKxSRe01C3sIFkL7QCztCNj6b_Mx7jxTqkPpKPaY3mGXtBhL7P6NtONNWP4jQa9gQwo0GKVCN5rM3UNgNi7qrnG3Sw3XRgX63Wkf9fbHm/s400/xmastreepastry3.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then I added a layer of a saute- spinach, onions, sun-dried tomatoes, and roasted pine nuts- sauteed in a little olive oil and seasoned with salt and pepper. Make sure this mixture is not wet!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Starting from the top, simply fold each strip towards the center, overlapping one side, then the other side. Wrap firmly over your filling.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9JlZ_zFQ7D5GjiFWNXRu_BOqTv8pHiQAUBWdfpOYdGyKIywGtZ8LDMIYebMvQbaTaH0qwoeuDQqR5qR5wRzoE3FqJSQs_4hopigYzTTeHiP6vim8r0UsYxRgnMZgfiDddgbNZY3DFrWq/s1600/xmastreepastry5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9JlZ_zFQ7D5GjiFWNXRu_BOqTv8pHiQAUBWdfpOYdGyKIywGtZ8LDMIYebMvQbaTaH0qwoeuDQqR5qR5wRzoE3FqJSQs_4hopigYzTTeHiP6vim8r0UsYxRgnMZgfiDddgbNZY3DFrWq/s400/xmastreepastry5.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When you get to the last two side strips, fold up the two bottom corners. You may want to trim these a bit if it seems like too much dough. Then go ahead and finish the two remaining side strips, tucking the last one under a bit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AaycKHvN8MOc71toC5upyFIZrZZok3ucTjb4FhK-2Hdu75WInA_rm7uf2Alk2cbfK2MPUYGEv6kmMNPfSJ0eXzNfFsHE9XP7169fomXNi_CMsSAQX5aLBbVZy2_ufbYHWSYR1rZhNx-d/s1600/XmasTreePastry6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AaycKHvN8MOc71toC5upyFIZrZZok3ucTjb4FhK-2Hdu75WInA_rm7uf2Alk2cbfK2MPUYGEv6kmMNPfSJ0eXzNfFsHE9XP7169fomXNi_CMsSAQX5aLBbVZy2_ufbYHWSYR1rZhNx-d/s640/XmasTreePastry6.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place it on a prepared baking sheet (I used parchment paper), and bake at 400 degrees for about 10 minutes. Then broil the tops for a minute or two- watch it until it turns golden and puffs up. Let them cool a bit before picking them up with your hands. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com17tag:blogger.com,1999:blog-5301328549961866169.post-15019312826705302262011-11-24T13:29:00.001-08:002011-11-24T13:50:43.503-08:00Turkeys on My Vegan Table!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOknE0qni6C7DXfm9A4S4-BEMAeYj8BLn-I9GlLXSkfF7dikd8wiQ_bQ-ph1jNwv2sB5TY2Ramw73OWhT8y2g_ytnc8ugEBY3wlRiFkxTlHeCZxYDNuFCDBP5SZPBaM3BKpk7Jji8nZ58d/s1600/TurkeyAppleWhole.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOknE0qni6C7DXfm9A4S4-BEMAeYj8BLn-I9GlLXSkfF7dikd8wiQ_bQ-ph1jNwv2sB5TY2Ramw73OWhT8y2g_ytnc8ugEBY3wlRiFkxTlHeCZxYDNuFCDBP5SZPBaM3BKpk7Jji8nZ58d/s1600/TurkeyAppleWhole.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey Apple, made of green apple, carrots, celery, and raisins (for eyes) Parts held together with toothpicks</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Who says vegans don't have turkey on Thanksgiving? </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBnZt4Y6yBJQ9zqhxpdKNSAUO33VFiOTRKkcCgqFAxRL6ADCzLiZk32xsigbX_O2pYm4l6mr_nH8SvsUfNX2AmPw0ll3fMyM7fZqaG74DHXds1O61SfudElC7Bj2Ig8MW-t7o9xT3Wp1c/s1600/TurkeyBreadBowlWhole.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBnZt4Y6yBJQ9zqhxpdKNSAUO33VFiOTRKkcCgqFAxRL6ADCzLiZk32xsigbX_O2pYm4l6mr_nH8SvsUfNX2AmPw0ll3fMyM7fZqaG74DHXds1O61SfudElC7Bj2Ig8MW-t7o9xT3Wp1c/s1600/TurkeyBreadBowlWhole.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey Bread Bowl with Spinach Dip (eyes made of black peppercorns)<br />
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<span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNvMqBgDDUOeBjWcPsa_ClzPIAV-vtb2h8MM9yF6oX_wMjTTqMeiOCja0GfPec4ATR_MLA3_wRvadZK4_2xvIg4LOGo5JeTwXm8MZVbA3WJpRqdKXVewO9-5kI6WP8jsqbBL4T534LzZr/s1600/TurkeyBreadBowlCloseUp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNvMqBgDDUOeBjWcPsa_ClzPIAV-vtb2h8MM9yF6oX_wMjTTqMeiOCja0GfPec4ATR_MLA3_wRvadZK4_2xvIg4LOGo5JeTwXm8MZVbA3WJpRqdKXVewO9-5kI6WP8jsqbBL4T534LzZr/s1600/TurkeyBreadBowlCloseUp.JPG" /></a></span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since I've been pregnant and battling bronchitis for the past week and a half, I am seriously late to the game! But I thought I'd have a little fun anyway...</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Happy Thanksgiving Everyone!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Gobble, Gobble!</span></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com6tag:blogger.com,1999:blog-5301328549961866169.post-58802496701180543462011-10-31T17:56:00.000-07:002011-11-05T01:53:59.431-07:00Halloween 2011: Alien Invasion!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLrxc4eih41qB5qiHFTtS1juOiOHXzOq9oPygQGPZApoTm4GjluK9NjRXOHn6swt3LVPFg-ZvkFhK3xrC-iUDcJzJUg4tFrOewkDgmlJ_uGZAagxucJxG21GbF3j0wne3sySE3vsXaldy/s1600/GreenJack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLrxc4eih41qB5qiHFTtS1juOiOHXzOq9oPygQGPZApoTm4GjluK9NjRXOHn6swt3LVPFg-ZvkFhK3xrC-iUDcJzJUg4tFrOewkDgmlJ_uGZAagxucJxG21GbF3j0wne3sySE3vsXaldy/s400/GreenJack.JPG" width="280" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As some of you may know, Halloween is the biggest holiday at my house. As an owner of a DJ company, it's a perfect fit for our equipment, and it gives us the opportunity to connect with all the trick-or-treating families in our neighborhood (more than a hundred kids usually stop by). They always look forward to our "getup" every year, and cars passing by during the day will often linger to check out our progress and ask us what movie we'll be showing.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Over the years, we've continued to outdo ourselves, and this year was our most complicated theme yet... </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aliens</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. I've been wanting to do this theme for a few years now, and had finally committed to it a couple months out. Little did I know that there was little in the way of store-bought items that followed our theme... plenty of ghouls, witches, and skeletons... but no aliens. So with the support and help of the family, friends, and crew, we set out to create most everything ourselves.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8mBFZzFvBTqx8m-Czvbps9MiXCuWjIiwFcg40FwWJL-u60QBIsLkxUu9FqCBBXsrJsf-ksm7dnJNdS4LJK25IZ_PNWfYpp_Z_6NcM_Muj9yyH_62_YPi8KWxwQKxpVbM3G8GQ0oYxNhf/s1600/Alien.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8mBFZzFvBTqx8m-Czvbps9MiXCuWjIiwFcg40FwWJL-u60QBIsLkxUu9FqCBBXsrJsf-ksm7dnJNdS4LJK25IZ_PNWfYpp_Z_6NcM_Muj9yyH_62_YPi8KWxwQKxpVbM3G8GQ0oYxNhf/s400/Alien.JPG" width="300" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Above is the very ambitious alien (from the movie </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Alien</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">) that I made out of mostly recycled materials. As the story goes, the Alien takes on some of the characteristics of its "host," and we jokingly referred to him as the Snowboarder Alien because he was formed from a reclaimed snowboarder helmet. I really wanted to throw him out the window a few times, as it was difficult to figure out how to keep his head up structurally... luckily we had plenty of duct tape (thanks, Mark)!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jbtnxd4IHRQ9sA5ZLc_VdIJQnPQmpEXOxfP8BgwYzCjC5KiGYNiJtFBBJYunv3pJkYTeUACJUa2t0_bngfBuAxkMeKn5AZJ3KbiAAAiyIHc14XKeTxroPbZVMLiTIuitjPn3DA2o4R7B/s1600/AlienFinished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jbtnxd4IHRQ9sA5ZLc_VdIJQnPQmpEXOxfP8BgwYzCjC5KiGYNiJtFBBJYunv3pJkYTeUACJUa2t0_bngfBuAxkMeKn5AZJ3KbiAAAiyIHc14XKeTxroPbZVMLiTIuitjPn3DA2o4R7B/s1600/AlienFinished.JPG" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To finish my alien, I used the paper mache technique from </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://vegspinz.blogspot.com/2010/11/faux-rocks-and-paper-mache.html">last year's Halloween</a></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> for the head and torso, then made him silver, and painted on some details. Plastic tubing from the hardware store finished off the look, and we even hooked up his "inner mouth" to one of our fog machines, which turned out cool!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Our house on Halloween is usually set up with a tunnel-like entrance in the front, with decorations on the side (we're on a corner), interior "haunted house" structure that has expanded into three sections due to our new patio addition, and a 6 X 9 foot movie screen out front to show movies (we're video DJs). With our special effects lighting, fog, and sound effects- it gets pretty crazy and impressive. Our neighbor Gary from across the street supplies us every year with free pumpkins from the UC Davis Veg Crops fields, and can be spotted sitting on his lawn chair in his driveway to watch our movies on Halloween night. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My husband, Mike made the awesome cyborg on the "launch pad" at the front entrance, Mark and Peter made cool UFO's out of old dog igloos, and Levon and the crew helped set up all the walls, audio/visual, and even carved a pumpkin or two! Thanks, Cee for making awesome food- because we were about to forget about eating that day!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here's a quick video I put together for you to see:</span><br />
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<center><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/26-4iBWPU68" width="560"></iframe></span></center>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes, it's a hell of a lot of work, but in the end, there is one word that can describe this night... magic.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-7brCjen9Rjr3HwRzppo2Z8HO1avw9f1Rxmxw7T7gsh-NQl9eeNvKWtnNO8bkmDTB9TjjPRehoE9khD6AU5Y2K62Qwzb7sX3WrYekfUwf8K8J1EBhWDFHFgixK-qBuEOVg3bQdpSVNQT/s1600/Karma%2526NovelHalloween2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-7brCjen9Rjr3HwRzppo2Z8HO1avw9f1Rxmxw7T7gsh-NQl9eeNvKWtnNO8bkmDTB9TjjPRehoE9khD6AU5Y2K62Qwzb7sX3WrYekfUwf8K8J1EBhWDFHFgixK-qBuEOVg3bQdpSVNQT/s400/Karma%2526NovelHalloween2011.JPG" width="371" /></span></a></div>
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Little ones (and sometimes not so little ones), walking clumsily, yet proudly in their elaborate little outfits, are enthusiastically coaxed by parents to enter the scary tunnel. Ninjas, princesses, and medieval knights huddle together as they warily walk through the fog, fake fire, and glow-in-the-dark lights towards their ultimate goal... candy. Bravely they face their fears of unseen terror that may await inside- </span></b><i><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">is that a monster? Will it get me?</span></b></i><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Finally they're greeted by a lady in a funky space suit with funny goggles, carrying a basket full of treats! As long as it's not her friend dressed up as a very convincing werewolf, they rush forward with their cute little voices...</span></b><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Trick or treat! Trick or treat!" </span></b></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"What do you say?" ask the responsible adults behind them.</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Thank you! Thank you!"</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">...Ah, the memories of being a kid on Halloween.</span></b></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com6tag:blogger.com,1999:blog-5301328549961866169.post-25304859683853859542011-10-09T12:36:00.000-07:002011-11-24T00:19:09.261-08:00A Bun in the Oven<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0LFwU0umqKQ0PeshDYhnvbDjHtdKqjPcyW9PibsLYCmsjE_3yWK2dxtQ_5BW19NWM5dlh4GRu8BH4d_MDFYjjj5Okg7S2PXrYzMya5PAnPtpesIZT6Bz-J8ipFaQAEJbsa0jputfXaJG/s1600/StickyBunTeddyBear.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0LFwU0umqKQ0PeshDYhnvbDjHtdKqjPcyW9PibsLYCmsjE_3yWK2dxtQ_5BW19NWM5dlh4GRu8BH4d_MDFYjjj5Okg7S2PXrYzMya5PAnPtpesIZT6Bz-J8ipFaQAEJbsa0jputfXaJG/s1600/StickyBunTeddyBear.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes, it's true. I have one- in my oven, so to speak! Surprise! Although this baby was completely unplanned, and such a mystery as to how it happened, we are all thrilled. Admittedly, the idea of a child did give my husband and I a freak-out moment or two when we first saw the plus sign on the, count 'em- THREE pregnancy tests, but I knew that this had to be destiny. Only a month or so earlier, quite an unusual thought entered my mind, which I shared with Mike. You see, I had never really longed for children like many women do- never felt the biological clock ticking or anything like that, and was perfectly content with the thought of being a childless couple. But out of the blue, I told Mike that if we ever got pregnant, I would want to have it no matter what. Although that statement was quickly followed by a </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">don't-hold-your-breath-though</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> disclaimer, it seems in hindsight a very interesting premonition. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So here we are at the beginning of my 2nd trimester, and I have to tell you- my relationship with food has changed. As expected, odd cravings and repulsions, along with feeling constantly and annoyingly... </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pukey</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, my motivations in the kitchen have been somewhat limited to eating foods that are quick to prepare, and (hopefully) easy to keep down. One of my few wierd repulsions include anything with cinnamon. This is undoubtedly a terrible time of the year to hate cinnamon, but there it is. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These sticky buns would most likely make the most amazing cinnamon rolls, if you want to add a couple teaspoons of the stuff (yuck!)... but for my present state of pukeyness, I am omitting.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Side note:</span></u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> leftover dough can also make a cute bear. Can you tell that I feel like it's going to be a boy?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">...We'll see...</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIm15Y8UmhwuRUdnL6woQpKlNUo_e8fbJXA3fQGgJhkYuU37QY5q-U319zvqiB99fCFetTTwfDg7LcWD5ew7jK_CRQTAK8jlsueAbUyKaY3XY7UCKmObs8gIUQJ8szWwis1szc5iBOehb/s1600/StickyBuns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIm15Y8UmhwuRUdnL6woQpKlNUo_e8fbJXA3fQGgJhkYuU37QY5q-U319zvqiB99fCFetTTwfDg7LcWD5ew7jK_CRQTAK8jlsueAbUyKaY3XY7UCKmObs8gIUQJ8szWwis1szc5iBOehb/s1600/StickyBuns.JPG" /></span></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Maple Pecan (Un-Cinnamon) Sticky Buns</span></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(Makes 12-18 buns)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dough:</span></u></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 1/4 tsp. dry active yeast (1 package)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 C. + 1 tsp. sugar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 C. lukewarm water</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 C. non-dairy milk (I used soymilk)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 T. canola oil</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. Vegenaise</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp. salt</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">31/2 - 4 C. white spelt flour (or all purpose)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Filling:</span></u></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. brown sugar</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. sugar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. spelt (or all purpose) flour</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 C. crushed pecans</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 C. raisins</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 T. Earth Balance margarine (chilled)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Icing:</span></u></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. maple syrup</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 T. melted EB margarine</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp. vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large mixing bowl, add yeast to the lukewarm water and 1 tsp. of sugar. Allow it to sit until frothy. Add non dairy milk, canola oil, Vegenaise, and salt, and whisk together until combined. Add flour a little at a time until a dough forms. Add a little more if the dough is sticky- it should become a smooth elastic dough that doesn't stick to the sides of the bowl. Knead for about 5 minutes. Cover and set aside to double in size (about an hour). </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the filling, mix all the ingredients except the margarine, until well combined. Set aside. After the dough has finished proofing, punch down and roll out onto a floured surface with a rolling pin until about 1/2" thick. Sprinkle filling evenly over dough, then cut little pieces of margarine to dot the dough. Roll carefully and as tightly as possible. Press to close the end, and cut into 12 even buns. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Arrange the buns in a prepared baking pan (they can be pretty snug, but remember that they will expand). Cover, and let sit for another 30 minutes. Bake at 350 degrees for 10-15 minutes. Keep an eye on them, as oven temps can vary. You want the bottoms to be golden, and the tops firm to the touch. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the icing, whisk all ingredients together until combined. Drizzle over warm buns. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Best when served warm and fresh!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>NOTE:</u> You can also freeze the raw roll, thaw, and bake later or refrigerate and bake a few days later.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhI_T8KDIUxRbUO0iwRepWWcB0e7DFMVZ7M1BdPy7lT1UoAy4sN7l0bWOujhqHaWmeqNUjgR2UdsYqo7T0EzdWMWwsDgadMyyzpdl-QyNb4flXqBoz-D3TmiV2ov-cKw4-pf5LHSOlUjR/s1600/UltraSound14wksSingleViewInternet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhI_T8KDIUxRbUO0iwRepWWcB0e7DFMVZ7M1BdPy7lT1UoAy4sN7l0bWOujhqHaWmeqNUjgR2UdsYqo7T0EzdWMWwsDgadMyyzpdl-QyNb4flXqBoz-D3TmiV2ov-cKw4-pf5LHSOlUjR/s1600/UltraSound14wksSingleViewInternet.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ultrasound at 14 weeks... amazing how the little sucker was moving around! Not so clear in the picture, but we could see the spine, arms and legs, and little heart beating. We could've watched for hours.</span></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com24tag:blogger.com,1999:blog-5301328549961866169.post-57089337751341046052011-09-06T17:46:00.000-07:002011-09-06T17:48:43.318-07:00Vegan Bahn Mi (Vietnamese Sandwich) with Spicy Cashew Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kKZg84lU6G3Z33somiMIx8aTgvV1RQUenZPQ1kqum0L-OJpE8atYvfDpy7XcL0RjHeGR5AwaIC0TtNuQUiPvWeQtpQHhciQlItcqKsxYOUqDvpPjsdt_YhcFakgxUmAbJFicopG6NYYs/s1600/BahnMiSandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kKZg84lU6G3Z33somiMIx8aTgvV1RQUenZPQ1kqum0L-OJpE8atYvfDpy7XcL0RjHeGR5AwaIC0TtNuQUiPvWeQtpQHhciQlItcqKsxYOUqDvpPjsdt_YhcFakgxUmAbJFicopG6NYYs/s1600/BahnMiSandwich.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I've always loved these Asian-French fusion sandwiches. I usually use vegan mayo, but I thought I'd get a little fancy with a jalapeno cashew spread, that has the consistency of hummus. If you've never tried one of these, they're savory, sweet, sour, and spicy, with a fresh crunch from the veggies. These disappeared quickly! </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the mushrooms</span></u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">:</span><br />
<br />
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3-4 Tbsp. extra virgin olive oil</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 pound portabello mushrooms (two large caps)</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3 Tbsp. soy sauce</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp. brown sugar</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp. Mirin or Sweet Rice Wine</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">pinch of black pepper</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">For the spread*:</span></span></u></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 1/3 cup raw cashews</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup sliced pickled jalapenos (you can use fresh, but may need to up the salt)</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 cloves garlic</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 1/2 Tbsp. Mezzetta Extra Virgin Olive Oil</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp. lemon juice</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp. salt (or to taste)</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup water (or more)</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">*This makes much more than you'll need, but you use leftovers to spread on crackers or other things</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">To finish</span></span></u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">:</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
</div>
<div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup </span></span><a href="http://vegspinz.blogspot.com/2011/06/japanese-potato-salad-potato-totoros.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">pickled carrots</span></span></a></div>
<div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup torn fresh cilantro</span></span></div>
<div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Thinly sliced cucumber (6-10 slices per sandwich)</span></span></div>
<br />
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">crusty sweet French bread (enough for two sandwiches)</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Spinz:</b></span></div>
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1. Soak raw cashews in hot water, set aside for later</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2. Clean mushrooms and trim stems as needed, cutting into 1/2" slices</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3. Add the 3-4 tablespoons of extra virgin olive oil into a large hot skillet, then saute the mushrooms until tender and golden on the edges. Make sure not to crowd the pan- do two batches if needed. Remove mushrooms from the pan and set aside.</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4. To the same pan, turn off heat and add the soy sauce, brown sugar, mirin, and black pepper. Stir quickly until thick and bubbly, scraping up any mushroom bits. </span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">5. Pour sauce over mushrooms and toss, then set aside to let cool down and let flavors meld.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">6. Tear up the fresh cilantro and slice cucumbers, set aside</span></span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">7. Drain the raw cashews (soaked for 20-30 minutes) and put into a food processor. Add the crushed garlic, 2 1/2 tablespoons extra virgin olive oil, lemon juice, salt, and water. Add more water by the tablespoon if needed and puree until creamy and hummus-like. Add jalapeno peppers and pulse until small chunks are well incorporated into the spread.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">8. Assemble sandwiches: Split two 6" or so pieces of french bread, leaving one side attached. Spread the spicy cashew spread onto entire interior of the bread. Spoon on marinated mushrooms, then layer cucumbers, pickled carrots and a sprinkling of fresh cilantro. Close and eat.</span></span></div>
</div>
Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com12tag:blogger.com,1999:blog-5301328549961866169.post-22272727140627348482011-07-31T10:22:00.000-07:002011-07-31T23:11:23.502-07:00FoodBuzz 24 x 24: Incredible Edible Bowls<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck50JlBWADdZGOif8MKLuU1FMnyxKXGW78zt-KO0jIlVjttGRYKxDMOjyPfLs7FxmY7K7Hpudvm_IoXoRFBYSc_g5XpPALmCYWqG0-wYu1UDKAe-LYk8kw_N5J4Pycs77WRxhcEVMZ90N/s1600/Cucumber+Sailboats+Ocean+Platter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck50JlBWADdZGOif8MKLuU1FMnyxKXGW78zt-KO0jIlVjttGRYKxDMOjyPfLs7FxmY7K7Hpudvm_IoXoRFBYSc_g5XpPALmCYWqG0-wYu1UDKAe-LYk8kw_N5J4Pycs77WRxhcEVMZ90N/s1600/Cucumber+Sailboats+Ocean+Platter.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Put away those utensils and leave your bowls in the cupboard! If you ever wished you could <br />
lick your bowl clean, well... here's your chance to EAT it! Martha Stewart wouldn't raise an <br />
eyebrow on these babies.</span><br />
<span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"><div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Cucumber Sailboats </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN_QPN7RnDMZ4gluf3PXqF2BvdhFdJwVi7QaHCg6fGxY09wJ7JrUU9jrS3mXdtED2XJJAYa8BUCQw1pakSCZBJeF8_aba1ihESYAN9ijrCctXxZBPXDTiNPHITDERYyuG87qMw7cl86if/s1600/Cucumber+Prep.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN_QPN7RnDMZ4gluf3PXqF2BvdhFdJwVi7QaHCg6fGxY09wJ7JrUU9jrS3mXdtED2XJJAYa8BUCQw1pakSCZBJeF8_aba1ihESYAN9ijrCctXxZBPXDTiNPHITDERYyuG87qMw7cl86if/s1600/Cucumber+Prep.png" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: small;"><b>Tip</b>: Make sure to cut the bottoms so they'll stand up.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMVJnkEpwUmQo3jn0RZbSoyXZdwMSGwUS3Px-n_FJFdacSmqVik8edQe8H6sLl2xhMGwMAMC5OeOAd1gTBWysZzuuEUyOT7v1dBzuaF3n20XWfqbPCX4OznBgHTR9IaAcoa7hSNT5hnPt/s1600/Cucumber+Sailboat+Tortilla+Chips.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMVJnkEpwUmQo3jn0RZbSoyXZdwMSGwUS3Px-n_FJFdacSmqVik8edQe8H6sLl2xhMGwMAMC5OeOAd1gTBWysZzuuEUyOT7v1dBzuaF3n20XWfqbPCX4OznBgHTR9IaAcoa7hSNT5hnPt/s1600/Cucumber+Sailboat+Tortilla+Chips.png" /></a></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Tip#2</b>: Nothing better than fresh fried tortilla chip sails! Fry up scraps for tortilla soup or add </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">to </span><span class="Apple-style-span" style="font-size: small;">salads. These were filled with guacamole and accented with red bell pepper.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Carrot Straws & Apple or Bell Pepper Cups </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_22rqNrlSwJauixO2Zs_XJ901FZcfInX7nMvnZSue4ZQJvPfktCqwRDc8LnQHExgMkYcnCDEYrzJxj8iEmW0E1Zg7BxMGXIUTYD9smaVFN9qF-40PRzTsW20Y6AUbDbzjs5XVjMfittg/s1600/AppleLong.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_22rqNrlSwJauixO2Zs_XJ901FZcfInX7nMvnZSue4ZQJvPfktCqwRDc8LnQHExgMkYcnCDEYrzJxj8iEmW0E1Zg7BxMGXIUTYD9smaVFN9qF-40PRzTsW20Y6AUbDbzjs5XVjMfittg/s1600/AppleLong.JPG" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">These are the most fun, child-like things you'll ever see (which is why they make me happy)! I </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">think it's healthy for adults to regress a bit, but you can always say you're making them for </span><br />
<span class="Apple-style-span" style="font-size: small;">your </span><span class="Apple-style-span" style="font-size: small;">kids (I won't tell). Of course, if you don't have any kids in your life, you'll need to have </span><br />
<span class="Apple-style-span" style="font-size: small;">the </span><span class="Apple-style-span" style="font-size: small;">maturity to handle people teasing you a bit. My advice? Start drinking through a carrot </span><br />
<span class="Apple-style-span" style="font-size: small;">straw, </span><span class="Apple-style-span" style="font-size: small;">and see just how much they want one too!</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GjGxNd-E-3k_lGjnbqL0SKQnNkzWWA0-4ctUMaSlRg2L6nX9TIradR5nscVOfAxhwWorqVUrstAues_Or2ECZajY583UlxjO-OoCkbtpzGdFa_tTvJ3ZaynZNyiNP1S_7WtDlqQCTutb/s1600/MeSippingApple.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GjGxNd-E-3k_lGjnbqL0SKQnNkzWWA0-4ctUMaSlRg2L6nX9TIradR5nscVOfAxhwWorqVUrstAues_Or2ECZajY583UlxjO-OoCkbtpzGdFa_tTvJ3ZaynZNyiNP1S_7WtDlqQCTutb/s320/MeSippingApple.JPG" style="cursor: move;" width="320" /></a></span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">To Make A Carrot Straw:</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">You'll need a nice straight carrot that's at least 1/2 - 3/4" thick at the top, a standard vegetable </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">peeler, a sharp knife, and a 1/8" flathead screwdriver that's at least 4" long (it's skinnier than a </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">standard one, which reduces the chance of cracking).</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO-UCPdwalk7PtGmwIvSyEeK9IFQBs3mONIEWtjEWH3MsNr9vus15JCrF8R0UUEXZThHtFaLXlvRvqR27iFRBA5YKJtPlddmkqxUdifKT-LQIIsDzqY95uHOdPqpc6wn-Gujy5du67gTG/s1600/Carrot+Straw+Prep.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO-UCPdwalk7PtGmwIvSyEeK9IFQBs3mONIEWtjEWH3MsNr9vus15JCrF8R0UUEXZThHtFaLXlvRvqR27iFRBA5YKJtPlddmkqxUdifKT-LQIIsDzqY95uHOdPqpc6wn-Gujy5du67gTG/s1600/Carrot+Straw+Prep.png" /></a></div>
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Step 1: Cut the top and narrow end off the carrot, leaving a 3-4" long section, unpeeled.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Step 2: Make sure that both ends are level by standing them up on your cutting board- trim as </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">needed.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Step 3: Hold the wide end as the base, while you twist the screwdriver into the top end of the </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">carrot, making sure to keep it straight and centered.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Step 4: When you're about half way through, turn upside down and twist from the fat end. It </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">should easily poke through, and you can push out any carrot bits left. Run water through to </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">make sure.</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Step 5: Now peel your carrot and from the fat end, start to whittle away until you have a </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">straight narrowed-down straw, using the hole as your guide. Don't whittle too much!</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: small;"><b>Tip</b>: Make sure to thoroughly clean your screwdriver before using.</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTroC38UOlhsvKkXzuXrMdX4jTygkqsAdCkjjvJ4sfdsCdykqurTXfXprkKpNw5SVKin_Mf1EHB2BKNw4acxNeF7bEEMVe0xHP2Qf2_0FJ1r-Zi2uYnXfd-spvzJhp190qONRDvTt5S9A1/s1600/Carrot+Straw+Finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTroC38UOlhsvKkXzuXrMdX4jTygkqsAdCkjjvJ4sfdsCdykqurTXfXprkKpNw5SVKin_Mf1EHB2BKNw4acxNeF7bEEMVe0xHP2Qf2_0FJ1r-Zi2uYnXfd-spvzJhp190qONRDvTt5S9A1/s320/Carrot+Straw+Finished.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Bell Pepper Cups</span><span class="Apple-style-span" style="font-size: small;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyJ_0b6jEdYCG8sWMm_wWWmBvMe32MhY1BCdwh-Hk9_Fxv7YL6Xm94Rhw4U7ZDSObtE7-j2NKHOot3FZQe7o7yIj3-cxcdTBrA5Bb_22aNjds_PRqT62T6xsmlamb9KaJUOPraauVbLmp/s1600/PeppersCloseUp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyJ_0b6jEdYCG8sWMm_wWWmBvMe32MhY1BCdwh-Hk9_Fxv7YL6Xm94Rhw4U7ZDSObtE7-j2NKHOot3FZQe7o7yIj3-cxcdTBrA5Bb_22aNjds_PRqT62T6xsmlamb9KaJUOPraauVbLmp/s1600/PeppersCloseUp.JPG" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: small;">Ok, I'll try and be an adult now... Bloody Mary, anyone?</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Potato Chip Flower Bowls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTwt9znNyExCA9kbnScWTRdDQT1pbzkPrrWrgMHxuMYNuyp5lUgn-vfSeGe-TUo-rMT9_PcGdq552GM7bFYYF-3o-9roaPdT1tslxMtizbxTvt_ahnsyq-A0tE-dZbBcUJUQFqz0-RUz_/s1600/Potato+Flower+Bouquet+Outdoors.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTwt9znNyExCA9kbnScWTRdDQT1pbzkPrrWrgMHxuMYNuyp5lUgn-vfSeGe-TUo-rMT9_PcGdq552GM7bFYYF-3o-9roaPdT1tslxMtizbxTvt_ahnsyq-A0tE-dZbBcUJUQFqz0-RUz_/s1600/Potato+Flower+Bouquet+Outdoors.JPG" /></a></div>
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<span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-size: small;">Be careful- these are as addictive as you'd think!</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp_NhbekFOGa6DrRH30fYBgvawYH0nKQ2E5W7n5NROytYP6FVAbaABGPsGrADQ3n8RV-uPCrm97ztoUa7s95dIEnE0qMArvZ_cWpGzr0dUBsmk_WiqIy9ezz-WVnfioKKtlmAIMZo81ve/s1600/Potato+Flower+Prep+4+Panel.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp_NhbekFOGa6DrRH30fYBgvawYH0nKQ2E5W7n5NROytYP6FVAbaABGPsGrADQ3n8RV-uPCrm97ztoUa7s95dIEnE0qMArvZ_cWpGzr0dUBsmk_WiqIy9ezz-WVnfioKKtlmAIMZo81ve/s1600/Potato+Flower+Prep+4+Panel.png" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">Start with a long wooden skewer, and use a small cube of potato as the base. Cut a small </span><br />
<span class="Apple-style-span" style="font-size: small;">potato (1 1/2 - 2" in diameter) into thin slices- a mandolin works best for this. Cut a slit about </span><br />
<span class="Apple-style-span" style="font-size: small;">halfway </span>into your "petal." Cross the two corners as shown to create a petal, then skewer. <br />
Repeat a couple more times, until you get...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxwNvacmKNYxOwHNjpLRJR0bDOQdrhyphenhyphenK9lQX-AJdrMh8KBrdCid1Xzx_XFN4mT4fcFzzQH2jO5VOrgGPjsvCsz4BZiYjsssmRvB8NyioApkGiNismrBY4oyVmuGUukrXRaDwR2xaKXcmB/s1600/Potato+Flower+Before+%2526+After.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxwNvacmKNYxOwHNjpLRJR0bDOQdrhyphenhyphenK9lQX-AJdrMh8KBrdCid1Xzx_XFN4mT4fcFzzQH2jO5VOrgGPjsvCsz4BZiYjsssmRvB8NyioApkGiNismrBY4oyVmuGUukrXRaDwR2xaKXcmB/s1600/Potato+Flower+Before+%2526+After.png" /></a></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">... this. Then carefully deep fry them by holding the opposite end of the skewer and </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">submerging </span><span class="Apple-style-span" style="font-size: small;">the flower in the hot oil until golden and crisp. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7YL5TM09oeyJ630qIg-i4ax9LaE3AmLbaN0s0Gb2Oak7r2Y8JzpuJmLfaEWrPSUV5y8DqweW-aTOt2PmXDSpBd4itotQkULOyfkAFrH461NDLZ4irJYzh5rJxlweP1u3MqgM_EfFUSQM/s1600/Potato+Flowers+Finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7YL5TM09oeyJ630qIg-i4ax9LaE3AmLbaN0s0Gb2Oak7r2Y8JzpuJmLfaEWrPSUV5y8DqweW-aTOt2PmXDSpBd4itotQkULOyfkAFrH461NDLZ4irJYzh5rJxlweP1u3MqgM_EfFUSQM/s400/Potato+Flowers+Finished.JPG" width="400" /></a></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">Add a little spoonful of Tofutti cream cheese, mixed with chives, garlic powder, and salt into </span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">the </span><span class="Apple-style-span" style="font-size: small;">center of the flower, then skewer a small cherry tomato or whatever you like to finish. </span><br />
<span class="Apple-style-span" style="font-size: small;">These are perfect little bites. I </span><span class="Apple-style-span" style="font-size: small;">also </span><span class="Apple-style-span" style="font-size: small;">made yam flowers (right).</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Potpie Pastry Spoons</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXObgihe5-on0rWWjeDW8U-1DsrMMf1h0nhBkJHZaMr-qFpdEPTuEuldzq5dErG3xcwoZGiKPo6ONJVsHs_Tw0CTAsK-wjO5zzzp2RAQP_UW9mvjyuQPpYI7zct-VyN5X2xkE4CNnRLYh/s1600/Pot+Pie+Spoons+Finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXObgihe5-on0rWWjeDW8U-1DsrMMf1h0nhBkJHZaMr-qFpdEPTuEuldzq5dErG3xcwoZGiKPo6ONJVsHs_Tw0CTAsK-wjO5zzzp2RAQP_UW9mvjyuQPpYI7zct-VyN5X2xkE4CNnRLYh/s1600/Pot+Pie+Spoons+Finished.JPG" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">You can go crazy with these- savory or sweet.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Use ceramic spoons, bake at 350 F for about 15 minutes or until golden. Let cool a bit before </span></div>
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<span class="Apple-style-span" style="font-size: small;">trying to remove the spoon. I filled mine with carrots, pees, leeks, and store-bought sausage, </span></div>
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<span class="Apple-style-span" style="font-size: small;">sauteed in gravy- everything finely diced. Mark sampled... "Yummy!"</span></div>
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<span class="Apple-style-span" style="font-size: large;">Candied Orange Bowls</span><span class="Apple-style-span" style="font-size: small;"> </span></div>
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<span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-size: small;">I used the technique found at <a href="http://www.food2.com/recipes/candied-orange">Food2</a> to make candied orange halves, which I would later <b>fill </b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>with </b></span><span class="Apple-style-span" style="font-size: small;"><b>a roasted almond date crust and a no-bake cheesecake</b>. Everything went well together- </span></div>
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<span class="Apple-style-span" style="font-size: small;">the sweet tanginess of the candied orange, the nutty sweetness of the inner crust, and the rich </span></div>
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<span class="Apple-style-span" style="font-size: small;">creaminess of </span><span class="Apple-style-span" style="font-size: small;">the filling. </span></div>
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Use organic oranges for this. Cut in<br />
half from stem to bottom, removing<br />
any stems. With a small paring knife,<br />
cut around the fruit like you would a<br />
grapefruit. Using a spoon or fingers,<br />
carefully dig out the fruit over a bowl<br />
to catch the juice. Scrape out any re-<br />
maining fruit, leaving a thin layer of<br />
pith and the skin.<br />
You'll need a large pot, plus:<br />
6 small oranges, less if they're big<br />
4 1/2 C. granulated sugar<br />
1 1/2 C. water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PGUehzJihGYQOKJTh6rLqAVhmvTyEP_DAwMgsWYdSuCPvbxxQ1ZA3pThw4JwgAGdmQKSE8TGeh1d__Nn_sS7V3y3VqeAFGyXChLrZU5AD45LRm3OlmqaO0njsbLXn-TJOOQvt_UzhamB/s1600/Candied+Oranges.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PGUehzJihGYQOKJTh6rLqAVhmvTyEP_DAwMgsWYdSuCPvbxxQ1ZA3pThw4JwgAGdmQKSE8TGeh1d__Nn_sS7V3y3VqeAFGyXChLrZU5AD45LRm3OlmqaO0njsbLXn-TJOOQvt_UzhamB/s320/Candied+Oranges.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">First, blanch them by putting them into the pot with enough water to cover. Bring to a boil, then pour off the water. Repeat this two more times (total of three times) to get rid of a lot of the bitterness from the pith. </span></div>
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<span class="Apple-style-span" style="font-size: small;">Now mix together the sugar and 1 1/2 cups of water in the big pot, and bring to a simmer. Let simmer for 8-10 minutes, or until the temperature reaches 235 degrees F (soft ball stage). Do not stir. It should be thick and syrupy and slightly brown.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Carefully add the orange cups, and coat each one gently with tongs- too much agitation will cause sugar crystals and you don't want that! </span></div>
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<span class="Apple-style-span" style="font-size: small;">Let them simmer for about 45 minutes or until they look translucent. Drain each one, and lay on parchment paper to dry- may take 5 hours or more.</span></div>
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<span class="Apple-style-span" style="font-size: large;">Candied Orange Cheesecake Bites</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw32juyQLuGR2fGw2V2zx3dIOnemmBsBvp3KS2TWagiGqMS_H90HOUsmamPplN51bTsMGTmjt93mLPwGhIbOg-HePJa4lNzy-uxAhEifusLz6coGO3eu5OeqGJNIGhWKjh0LlcGKHkUT9e/s1600/Candied+Orange+Cheesecakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw32juyQLuGR2fGw2V2zx3dIOnemmBsBvp3KS2TWagiGqMS_H90HOUsmamPplN51bTsMGTmjt93mLPwGhIbOg-HePJa4lNzy-uxAhEifusLz6coGO3eu5OeqGJNIGhWKjh0LlcGKHkUT9e/s1600/Candied+Orange+Cheesecakes.JPG" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">Slice it up like an orange, and serve! <b>Tip</b>: Use a sharp knife, and clean it after every cut.</span><br />
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<span class="Apple-style-span" style="font-size: small;">Less dishes in the sink- always a good thing!
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Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com23tag:blogger.com,1999:blog-5301328549961866169.post-70804885651734368182011-07-26T20:10:00.000-07:002011-07-27T12:59:00.032-07:00Vegan Salami, Using Tapioca Pearls<div class="separator" style="clear: both; text-align: center;">
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I read somewhere that a chef used tapioca pearls in a dish to mimic fat. Intrigued, I delved a little deeper into the subject, and found that vegans were already using them in seitan to improve texture. I also found that you must use <i>instant</i> tapioca, so that it would actually cook through properly. The tiny beads are barely recognizable in this, but I think it does add more softness and a little "bounce" to the texture. Also, it does mimic the fat left on the tongue after eating salami.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuYZzABFQVk8UoR5tMtEIln8neb2ra8xmEu99dZoyfS8QQn40Se_lxnxe6bfr-0PzIrQRt5DHt5LuLOdLKqz1uLuraG37bSrqC_pVSAMMWey4Q8f0OmVIo3B3uYBhkg4o3_b9Y52z_nxE/s1600/TapiocaBox2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuYZzABFQVk8UoR5tMtEIln8neb2ra8xmEu99dZoyfS8QQn40Se_lxnxe6bfr-0PzIrQRt5DHt5LuLOdLKqz1uLuraG37bSrqC_pVSAMMWey4Q8f0OmVIo3B3uYBhkg4o3_b9Y52z_nxE/s320/TapiocaBox2.jpg" width="320" /></a></div>
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This recipe tastes A LOT like salami, and slices thin (not paper thin, but pretty thin)! </div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
1 C. celery, chopped</div>
<div style="text-align: left;">
1 C. yellow onion, chopped</div>
<div style="text-align: left;">
pinch of salt to saute</div>
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-----------------------------------</div>
<div style="text-align: left;">
3/4 C. water</div>
<div style="text-align: left;">
2 cloves garlic</div>
<div style="text-align: left;">
1/4 C. soy sauce or tamari</div>
<div style="text-align: left;">
1/2 tsp. salt</div>
<div style="text-align: left;">
2 tsp. liquid smoke</div>
<div style="text-align: left;">
3 T. tomato paste (can substitute with ketchup)</div>
<div style="text-align: left;">
2/3 C. nutritional yeast flakes</div>
<div style="text-align: left;">
1 tsp. fennel seeds</div>
<div style="text-align: left;">
1 T. smoked paprika</div>
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2 T. extra virgin olive oil</div>
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-----------------------------------</div>
<div style="text-align: left;">
1/2 C. minute tapioca pearls</div>
<div style="text-align: left;">
2 tsp. whole black peppercorns (or cracked if you prefer)</div>
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2 C. vital wheat gluten</div>
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<b>Spinz:</b></div>
<div style="text-align: left;">
Without any oil, saute the celery and onion with the pinch of salt in a non-stick skillet until tender. </div>
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Transfer to a food processor with water, garlic, soy sauce, salt, liquid smoke, tomato paste, nutritional yeast, fennel, paprika, and olive oil. Blend until pretty smooth (no big chunks). </div>
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<div style="text-align: left;">
In a mixing bowl, mix tapioca pearls, peppercorns, and wheat gluten. Add the wet mixture and mix until it becomes a stiff dough. Get your hands in there and knead it until everything is well incorporated. Roll into a couple of tubes and wrap tightly in aluminum foil. Steam or pressure cook until firm (about 45 minutes) with indirect water. (Optional for dryer texture) Remove from foil, brush with olive oil, and bake for 30 minutes in the oven, turning mid-way through. Let cool a bit before cutting.</div>
Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com10tag:blogger.com,1999:blog-5301328549961866169.post-8783999276475816042011-07-21T23:52:00.000-07:002011-07-22T00:13:25.093-07:00Super Quick No Yeast Crispy Chewy Pizza Crust!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoImVr694a9DukEIBIfsOx1WlMt0jkyOqALh_279zfpixY6FuPyPTJHAMuo8Et1Q0_t7JNlC2JJssq7oV3oRotnAsFQ93uS7uJttOUSNm5dV9LOYdi4vmvvOnwD8cMFeeRXt79Q7UVC5S/s1600/PizzaThinCrustPlated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoImVr694a9DukEIBIfsOx1WlMt0jkyOqALh_279zfpixY6FuPyPTJHAMuo8Et1Q0_t7JNlC2JJssq7oV3oRotnAsFQ93uS7uJttOUSNm5dV9LOYdi4vmvvOnwD8cMFeeRXt79Q7UVC5S/s1600/PizzaThinCrustPlated.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When I crave pizza, I usually think about how long it'll take to make the dough, then end up making something else. This flavorful dough takes no time at all to make (no resting required), and contains no yeast. When baked correctly, it's crispy on the outside, and chewy on the inside- just like what a good pizza crust should be. If you don't have a pizza stone or special pan, no worries- this method will make you a pizza hero!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0d9jLT0Kvmszx8kjR9Ium2cMx4TYgcSGumY2paAokD-7nxKgBwDjHBCvggs-2_mecXV21aMt48Gwea17F0r6DyBUjtCYrHdCahyphenhyphenG7oI7Dvumf2Mmy3EgG6re3K2J3QwSY2wpu4TXRrlt/s1600/PizzaThinCrustPlated2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge0d9jLT0Kvmszx8kjR9Ium2cMx4TYgcSGumY2paAokD-7nxKgBwDjHBCvggs-2_mecXV21aMt48Gwea17F0r6DyBUjtCYrHdCahyphenhyphenG7oI7Dvumf2Mmy3EgG6re3K2J3QwSY2wpu4TXRrlt/s400/PizzaThinCrustPlated2.JPG" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here's the recipe. Take special note to the method (or </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">spinz</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">), as it will mean the difference between a tough soggy dough, and the one shown above!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes two large crusts</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 3/4 C. white spelt flour </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 C. all purpose flour (or you can use your own preferred mix of flours)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. baking powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 C. nutritional yeast</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 T. ground flaxseed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 T. sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. dried basil (or Italian seasonings)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. garlic powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat oven to 400 degrees F. Mix up everything except water in a large bowl. Add water, and mix and knead into a smooth elastic dough. If it's too sticky, add a little flour. If it's too dry, add a little water. Divide into two equal dough balls. Flour your work surface generously with flour, and sprinkle some onto your dough. Roll it out until thin, then fold up the dough 3-4 times (this adds layers, much like a puff pastry). Dust with more flour as needed, then roll out again until very thin. Transfer dough to a prepared baking pan (I sprayed mine with oil to keep from sticking and sprinkled some corn meal). Poke the dough with a fork evenly throughout the dough and brush with a little olive oil. Place pan on center rack, and turn the oven to broil. This will only take a few minutes (depending on your oven), and you should watch it closely so it doesn't burn. Ideally, it should look bubbly and slightly browned (maybe even more than shown below). The dough should be cooked through and stiff, but not crisp. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Take out of oven and </span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">flip the crust over</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. Add a thin layer of sauce and toppings. Don't pile on too much or it will be too heavy for the crust. The crust should have cooled down enough to handle by now, so lift it out of the pan with a large spatula and hands and quickly transfer directly to your oven rack. Broil the pizza until cheese is bubbling, and the edges are golden. Again, keep a close watch on it, as it should only take a few minutes.</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you have a pizza stone</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, or one of those perforated pizza pans, then by all means use it. I would recommend sliding the dough onto one of these hot surfaces for best results, and you probably won't need to flip it. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Also check the bottom of the pizza- it should sound crispy when you tap it.</span>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com5tag:blogger.com,1999:blog-5301328549961866169.post-24843336094100584872011-07-14T23:46:00.000-07:002011-07-14T23:46:01.171-07:00Chocolate Mint Plant, Candied Mint Leaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviugIL3GrEYt_qEI-VsFw6moqrj9Z7b0rWMfVrdu4SP-Z2jEYTUBsKc2zovDSZVt7bdtw-TLTPujKwW0qNDXS_o9hyphenhyphenaML06GQtVpnXkH1_e2cJgjgnnwiqUaOwSiK0muZ9q-TplQ2QyZz/s1600/MintLeafPlant.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviugIL3GrEYt_qEI-VsFw6moqrj9Z7b0rWMfVrdu4SP-Z2jEYTUBsKc2zovDSZVt7bdtw-TLTPujKwW0qNDXS_o9hyphenhyphenaML06GQtVpnXkH1_e2cJgjgnnwiqUaOwSiK0muZ9q-TplQ2QyZz/s1600/MintLeafPlant.JPG" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A few months ago, I stumbled upon one of these mint varieties at a supermarket, and had to have it! It smells (and tastes) like </span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">chocolate mint</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- no kidding! Unlike regular mint, it's less fibrous and the texture reminds me more of basil. Luckily, after planting it in my herb garden, it grew beautifully. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3X0qUsQHoP-uPoymTUnJ0zSZZPIRYRWPzSR93sjB4CxlQXP8V4fdbx9LqGjZ96aHCNqWt-vEJAY7Ua7F5AaPRGeEjVXkdreThLUkDMiTkL5mimsMcv8k4YlcraF8ezz6J7HW1VlsLWMpw/s1600/MintLeafPrep.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3X0qUsQHoP-uPoymTUnJ0zSZZPIRYRWPzSR93sjB4CxlQXP8V4fdbx9LqGjZ96aHCNqWt-vEJAY7Ua7F5AaPRGeEjVXkdreThLUkDMiTkL5mimsMcv8k4YlcraF8ezz6J7HW1VlsLWMpw/s400/MintLeafPrep.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So I decided to make candied (or sugared) mint leaves, which is typically done with egg whites. I found that using ground <b>flaxseeds</b> and water (flax eggs) worked well. I also put my raw sugar into my Magic Bullet to make it into a fine powder. You could also use a spice or coffee grinder for this.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tips:</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Dip the leaves in the sticky flax mixture, then squeeze off excess with your fingers so it won't be too clumpy. Then sprinkle sugar evenly over leaf (front and back), and shake off excess. Put leaves on a drying rack for a few hours, or until they're hardened.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here are the finished leaves. They taste like chocolate mint candy, and they're perfect for...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE80N8r2lAzXoB2O2rBxKxrinEoLWRCIif3uAQlgtScLxRhI5BqAOklCUBCXmhkksTxauwNnaVRz1-v9CqEZz-3gLDJ6l8VwLPOeS2MFL22-hfkdVPklQRWgl-yd-eZQ9IVAEUz93E00H/s1600/MintLeafIceCream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE80N8r2lAzXoB2O2rBxKxrinEoLWRCIif3uAQlgtScLxRhI5BqAOklCUBCXmhkksTxauwNnaVRz1-v9CqEZz-3gLDJ6l8VwLPOeS2MFL22-hfkdVPklQRWgl-yd-eZQ9IVAEUz93E00H/s400/MintLeafIceCream.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">...Ice cream!</span></div>
Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com7tag:blogger.com,1999:blog-5301328549961866169.post-39662541014238404162011-07-11T23:37:00.000-07:002011-07-12T13:28:54.525-07:00Collard Green Dolmas and Sushi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0e5fYfPxSPH2vSLVhblO7ZFJFWV2bMDGRFw4VuVeu1x-bRv63mc-Hqwjf6-qNk8PyHvXLZqosFGlCMa3Uoi5fSvCqYOi_NF9Ff2z6JSJ-37YDFfcSp80HnPI7ZjIXqXUJFa-4cfS7VW8y/s1600/CollardDolmaTzatziki.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0e5fYfPxSPH2vSLVhblO7ZFJFWV2bMDGRFw4VuVeu1x-bRv63mc-Hqwjf6-qNk8PyHvXLZqosFGlCMa3Uoi5fSvCqYOi_NF9Ff2z6JSJ-37YDFfcSp80HnPI7ZjIXqXUJFa-4cfS7VW8y/s1600/CollardDolmaTzatziki.JPG" /></a></div>
We had a bumper crop of collard greens this year, which we allowed to grow into what seemed like small trees. And although I love me a big bowl o' greens, I thought I'd do something more creative with them. I've been wanting to make dolmas for awhile now, and when cooked, collard greens make a good substitute for grape leaves. These are easy and fun to make, and a great chilled summer dish, served with a dill yogurt sauce or tzatziki.<br />
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Dolmas are traditionally made with a rice base, mixed with a variety of spices, veggies, dried fruits, and sometimes meat, then they are wrapped in blanched grape leaves (or the kind you'll find in jars at the store). Really, you can put whatever you like in these. Mine had rice, seasoned tempeh, parsley, red onion, dried cranberries, and shredded beets. Everyone gobbled them up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v3iGoKTN9tnrhqpHIbcPHGw472hafy4anvtiqSQxAg-0bjZ4KLV4XwKKQr_MpN9sl0w5Mzho8hQ6Ez_QkvnxBa1BsbaBK9eoZ6uv0L_nLHWFhVrBCiauKpu8twclQwStvMEUyc6HZ6dc/s1600/CollardDolmaPrep.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v3iGoKTN9tnrhqpHIbcPHGw472hafy4anvtiqSQxAg-0bjZ4KLV4XwKKQr_MpN9sl0w5Mzho8hQ6Ez_QkvnxBa1BsbaBK9eoZ6uv0L_nLHWFhVrBCiauKpu8twclQwStvMEUyc6HZ6dc/s320/CollardDolmaPrep.png" width="320" /></a></div>
<u>The Filling</u>: starts with 3 cups of cooked rice (I used a medium grain jasmine mix). Then crumble a package of tempeh into a heated skillet with a thin layer of olive oil. Let the tempeh brown, then add seasonings, salt, and a couple tablespoons of nutritional yeast. Stir. Pour in 1/2 cup of water and cover to let steam out. Add this to the mix, then add 1/2 cup finely chopped red onion, 1/2 cup chopped parsley, 1/2 C. dried cranberries, and 2-3 tablespoons of vegannaise to help bind everything. Salt and pepper to taste.<br />
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<u>The Collards</u>: are blanched for 1-2 minutes in boiling water. They should be pliable and vibrant green. Take them out, and rinse with cold water to stop the cooking process. Pat dry with a towel, then cut out the center stem. Bring the right and left sides of the leaf together, overlapping to make a nice whole piece. Mix up some lemon oil by using one part lemon juice to one part extra virgin olive oil and a dash of salt. Brush the leaf with this mixture. Then you're ready to wrap!<br />
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<u>To wrap</u>: simply spoon some of the rice mixture as shown above onto your leaf, and roll up like a burrito. Brush on more lemon oil on the outside when done.<br />
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<u>Note:</u> I added shredded beets separately to some for variety and color. They also added a nice flavor that I liked a lot. <br />
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<u>Dill "Yogurt" Sauce</u>: One part silken tofu, one part vegannaise, dried dill, salt, garlic powder, and lemon juice. Puree until smooth.<br />
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You can eat these right away, but they're even better if you let them chill in the fridge overnight.<br />
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I also made <b>California sushi rolls</b> with the greens. I used sushi rice (vinegar, sugar, and sesame oil), pickled carrots, avocado, cucumber, and tofu salad. These were tasty, but I personally prefer nori (call me a purist).<br />
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The collards were also treated with lemon juice before wrapping to balance the bitterness.</div>
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One of the "Collard Trees" growing in my garden!</div>
Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com9tag:blogger.com,1999:blog-5301328549961866169.post-58891003130860531652011-07-07T20:27:00.000-07:002011-07-08T01:23:12.323-07:00Vegan Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hves5cokdv0nc_tTf7vZO96zgHzzO_GcTElkwNUe2FDImxKZHHpAZ6DknXxn3bZpxEFdcVa-0wixFWb38rm2ponhT8DzE5rLlkZs7jlgDfKPTdSN84_JXXGDdsG-jshpHZDBXOpuN79q/s1600/ZucchiniBreadSlice1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hves5cokdv0nc_tTf7vZO96zgHzzO_GcTElkwNUe2FDImxKZHHpAZ6DknXxn3bZpxEFdcVa-0wixFWb38rm2ponhT8DzE5rLlkZs7jlgDfKPTdSN84_JXXGDdsG-jshpHZDBXOpuN79q/s1600/ZucchiniBreadSlice1.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I made this moist, partially date-sweetened cake, when I woke up to find three extremely large zucchinis on my kitchen counter- freshly picked from the garden. I think zucchinis are like magic beanstalks that grow into gigantic forms, overnight by the light of the moon. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My cousin from Taiwan and her family have come to visit me and my dad, and they brought me a cute little, teeny tiny tea pot (in picture). To thank them, and to make something for their road trip to visit my brother, I made a batch of zucchini muffins.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Although zucchinis are mild in flavor, they are a good source of potassium, vitamin A, B vitamins, and other nutrients. And did you know that they are over 95% water? This is why there is very little added liquids in this recipe.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes two loaves, or 2 dozen muffins</span><br />
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></u><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Wet Mix</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 C. dried pitted dates + 1/4 C. water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. unbleached sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. canola oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 1/2 C. grated zucchini</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp. vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp. apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 T. ground flax seeds</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">----------------------------------</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dry Mix</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 1/2 C. white spelt flour (or all purpose wheat)*</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 T. baking soda</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 T. ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. ground nutmeg</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Optional:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. raisins</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. nuts (I used pecans)</span><br />
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span></u><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Split the dried dates to remove any stray pits and pack them into your measuring cup and dump them into a microwave safe bowl. Add 1/4 cup of water, place a plate on top to act as a lid, and microwave for 1-2 minutes on high. Wait a minute or two before sliding the plate off with a kitchen towel or oven mit, as hot steam may come out! Check to see that the dates are tender, then place into a food processor with 1 cup of oil. Blend until it's a smooth paste. Transfer to a large mixing bowl, and mix in the remaining wet ingredients. In a separate bowl, whisk together the dry ingredients until they are completely blended. Add dry to wet, and mix until just combined. The batter will be very thick and sticky. Mix in raisins and nuts if desired.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*You could probably substitute half whole grain flour and half white flour, or even all whole grain... let me know how it turns out!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Transfer to a oiled loaf pan or cupcake liners (do not overfill, as they will puff up). If making a loaf, bake at 350 F for 40-50 minutes, or until a toothpick comes out clean. If making muffins, bake for 15-20 minutes.</span><br />
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<br />Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com7tag:blogger.com,1999:blog-5301328549961866169.post-64183245667578947362011-07-04T15:58:00.000-07:002011-07-04T16:00:53.151-07:00A Vegan Fourth- Foods Invented in California, USA!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabqWNwLu7xOcXtGNNHUoKpQCEdZ7nE1_C9Qs-gltlKMCFYTFLxVSCqwiIvh9MXX7r50GyjvRTTIS4fnpT3hoVUlYv29b3WOI7juqsWmHtJOtN56ihaEwMprhVJDsYTN51_5Js3zgoeIR1/s1600/IceCreamBar1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabqWNwLu7xOcXtGNNHUoKpQCEdZ7nE1_C9Qs-gltlKMCFYTFLxVSCqwiIvh9MXX7r50GyjvRTTIS4fnpT3hoVUlYv29b3WOI7juqsWmHtJOtN56ihaEwMprhVJDsYTN51_5Js3zgoeIR1/s400/IceCreamBar1.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Are you tired of seeing red, white, and blue foods yet? (lol) Well, this patriotic post is about foods invented in the United States... more specifically, in California.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_aCnYzs_4kmwEMvTqJ-DXXjovKCgwNMEj_P3_Bis6YrYWy1-G3uEoP3fS4smEpKK2X5oFTo7-e9o8ZVyGDZcIPhcUyTtIg7Mk27VAsxDORm7qjwBXkm9W0wOxPIhuiUdfATrtSeIZcQg/s1600/PiscoPunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_aCnYzs_4kmwEMvTqJ-DXXjovKCgwNMEj_P3_Bis6YrYWy1-G3uEoP3fS4smEpKK2X5oFTo7-e9o8ZVyGDZcIPhcUyTtIg7Mk27VAsxDORm7qjwBXkm9W0wOxPIhuiUdfATrtSeIZcQg/s1600/PiscoPunch.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pisco Punch: San Francisco, CA</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This fruity punch, named after the Peruvian city where </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pisco</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> brandy was first purchased, was invented in the late 19th century. Be careful- this punch packs quite a punch!</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Servings: 12</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Source: Epicurious.com</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large pineapple, peeled, cut into 1-inch pieces</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 750ml bottle of Pisco brandy</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups simple syrup</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 tsp. grated lime zest</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 tsp. grated grapefruit zest</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2/3 C. lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ice cubes</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Soak pineapple in the Pisco in a fridge for 3 days, shaking occasionally. Divide simple syrup into two bowls, putting lime zest in one and grapefruit zest and soak in a fridge overnight. Strain Pisco into a pitcher, discarding pineapple. Strain both syrups into the pitcher, add lemon juice, and stir to blend. Pour over ice cubes and garnish with fresh pineapple chunks (optional).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTZSAnWZPoRUQUnebYZVNvzLFsLpmva4Qm9Bzqvg40_mSOf-m_PUcyjtH6gauqqP-kFPW1Jp8yGfa1S3eT1MqcBvMdprCjw3hp-1LgP_YcCIZorwXYQ5-2zEdPL-YykPYRV_-i7hQtvQa/s1600/SushiCaliRoll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTZSAnWZPoRUQUnebYZVNvzLFsLpmva4Qm9Bzqvg40_mSOf-m_PUcyjtH6gauqqP-kFPW1Jp8yGfa1S3eT1MqcBvMdprCjw3hp-1LgP_YcCIZorwXYQ5-2zEdPL-YykPYRV_-i7hQtvQa/s1600/SushiCaliRoll.jpg" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The California Roll: Los Angeles, CA</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Invented in the late 70's, this sushi roll has become the most popular sushi in America. Although Japanese people may find it strange to put mayonnaise, imitation crab, and avocado in their sushi, we Americans can't get enough of it! I never liked the imitation crab, so I usually substitute pickled veggies or tofu salad.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C75yVw6YJxvjzhws3TsMsprHG6RrKWuzjBcv2YaoYZQuf86lhPtbIsF9NLDciAXJy6GdnxLLfeF0lebQxKG5JKKb7g6K6zCadNm6HFY3kh_w_b3gvyVm9LgHI4_UMLlLgWM1SVaOfAAx/s1600/greengoddessFFKitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C75yVw6YJxvjzhws3TsMsprHG6RrKWuzjBcv2YaoYZQuf86lhPtbIsF9NLDciAXJy6GdnxLLfeF0lebQxKG5JKKb7g6K6zCadNm6HFY3kh_w_b3gvyVm9LgHI4_UMLlLgWM1SVaOfAAx/s1600/greengoddessFFKitchen.jpg" /></span></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Green Goddess Dressing: San Francisco, CA</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(pic and recipe from </span><a href="http://blog.fatfreevegan.com/2006/05/guacamole-goddess-dressing.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fat Free Vegan Blog</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Invented in 1923 by Chef Philip Roemer of the Palace Hotel, this dressing was a tribute to the hit play, </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Green Goddess</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. Traditionally made with mayo, sour cream, and anchovies, I love </span><a href="http://blog.fatfreevegan.com/2006/05/guacamole-goddess-dressing.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">this</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> vegan version.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Btw: like OMG, you can totally dip that Cali roll into your green goddess dressing... hella bitchin, Dude!</span><br />
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</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZo_Ca_4UeAEs3XV0_YXeqN-lQIKoo-YxrlcJwKQI93jml2D89CMd5nc92k_3F1eR3EGvxu6i1_x8OBcijUQXUwuNnbSKlTHPQdmtZT-sbFSdZYgTgRafoJdGxuT9-js_hTyiedYpskna/s1600/PeanutButter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZo_Ca_4UeAEs3XV0_YXeqN-lQIKoo-YxrlcJwKQI93jml2D89CMd5nc92k_3F1eR3EGvxu6i1_x8OBcijUQXUwuNnbSKlTHPQdmtZT-sbFSdZYgTgRafoJdGxuT9-js_hTyiedYpskna/s1600/PeanutButter.jpg" /></span></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peanut Butter: Alameda, CA</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First invented by Dr. John Kellogg (of corn flakes fame) in 1890, it was perfected commercially for the first time in 1922 under the brand name </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Skippy</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8oxe2qxCRJpAtww17yQ_zjl9tM2VSMtL_vVxPw4zV3ts1t1Gwvvait7gwGxj-AgcE_KNjo1wcMTxBLnRge5jPy6q-HuycTR4n-h5qksS3iSVwZu0YTsokoUdryGqfTkvvpy0dQ-9VtFh/s1600/IceCreamBar2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8oxe2qxCRJpAtww17yQ_zjl9tM2VSMtL_vVxPw4zV3ts1t1Gwvvait7gwGxj-AgcE_KNjo1wcMTxBLnRge5jPy6q-HuycTR4n-h5qksS3iSVwZu0YTsokoUdryGqfTkvvpy0dQ-9VtFh/s1600/IceCreamBar2.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What could be more American than a </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chocolate Covered Graham Cracker Peanut Butter Banana Ice Cream Sandwich</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">... on a stick?</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think the name says it all, but if you want to make these, here's how it's made:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Pack in softened ice cream into a loaf pan that is lined with plastic wrap. Put into freezer to harden.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Prepare a casserole dish (or similar) with parchment or wax paper lining the bottom. This will be going into the freezer, so make room!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Prepare a dish of crushed peanuts (optional)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Break graham cracker in half, and spread peanut butter on each piece. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Place four slices of banana on one of the pieces. Repeat until you have the desired number.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Once ice cream has hardened, slice quickly into 1/2" slices to fit onto the cracker with bananas.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Put the other cracker on top, and smoosh a little.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Put in a popscicle stick, place into prepared dish, and pop the whole thing into the freezer to get really cold.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Melt chocolate chips (I used one and a half 12 oz. packages) in a double boiler, with about 2 tablespoons of coconut oil.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Once smooth, take off heat and pull out your frozen bars.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Spoon chocolate mixture over each bar, making sure to cover completely.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Sprinkle with nuts and place upside down onto parchment or wax paper.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-Work quickly, and put them in the freezer again to harden up.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8a6C4aMoLcXIE0_3Bp2rTNc5aSQ5khKt-Uhq16shDeRP_6Vb3FINW9uaSdJeHf0eRDjTD2svnpBVepzl78MKVlBJDqOi1Vl3Ss_2W_3Uc5QtIBMPkUdoDaKMa37p_RUwKFNsAjufGSTt/s1600/CaliforniaPlate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8a6C4aMoLcXIE0_3Bp2rTNc5aSQ5khKt-Uhq16shDeRP_6Vb3FINW9uaSdJeHf0eRDjTD2svnpBVepzl78MKVlBJDqOi1Vl3Ss_2W_3Uc5QtIBMPkUdoDaKMa37p_RUwKFNsAjufGSTt/s1600/CaliforniaPlate.jpg" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Happy Fourth Everyone!</span></span></div><div style="text-align: left;"><br />
</div></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com3tag:blogger.com,1999:blog-5301328549961866169.post-34480340364982768832011-07-02T20:00:00.000-07:002011-07-03T00:30:03.048-07:00Quick Vegan Meatballs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuBYToZAIMBdbXRQmKUi473iYdBsIZ8aQXNAohO2pcENc5KbDkkuSkJgJEoKWK0bMlCFwG_YHLnGf12PJkpxY3uxY2i3waBvldRONPWInC0-kV1eBQXs0lYpwhxPBr0p1YWPgqbT0UU31/s1600/MeatballsCooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuBYToZAIMBdbXRQmKUi473iYdBsIZ8aQXNAohO2pcENc5KbDkkuSkJgJEoKWK0bMlCFwG_YHLnGf12PJkpxY3uxY2i3waBvldRONPWInC0-kV1eBQXs0lYpwhxPBr0p1YWPgqbT0UU31/s1600/MeatballsCooked.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These little babies hold together well, and are deliciously easy to make. And on the plus side for me, it feeds up to 10 people!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V9ILosGRoNyC3P7ky5FpJwJA-4Oc81sjXQzAFJJmU2wKk79NVcwDRD-hhHChjXGoS52e6R61j40ZEADZ7byIfD46S4vaAxO8hT7USXJ8fa_0ouO5qZ_6eamsQ-8brNXHmBEtdxLkOI16/s1600/MeatballsRaw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V9ILosGRoNyC3P7ky5FpJwJA-4Oc81sjXQzAFJJmU2wKk79NVcwDRD-hhHChjXGoS52e6R61j40ZEADZ7byIfD46S4vaAxO8hT7USXJ8fa_0ouO5qZ_6eamsQ-8brNXHmBEtdxLkOI16/s1600/MeatballsRaw.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Saturdays are often "Semi-Homemade Saturdays," because I usually need to throw something together quick for the guys, before they go off to the club. These were made with a package of </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tofurkey</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Italian sausages and a can of organic chickpeas as the main ingredients. I also added a little seasoned TVP for extra texture, but that's optional.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAmHr15tmhEQZ-svYuI9lhfODq53L08ZeNgvBwNOmkZ3BeIKQsTjV2A5s2WxiFgrepA8iiFoFeDahg7ySNf5zgPjQaGcgZC7dfFvBYQw4vLQGr89JSr_H74hl4HZIaPEf3y5dISUOLc9G/s1600/Meatballs%2526Spaghetti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAmHr15tmhEQZ-svYuI9lhfODq53L08ZeNgvBwNOmkZ3BeIKQsTjV2A5s2WxiFgrepA8iiFoFeDahg7ySNf5zgPjQaGcgZC7dfFvBYQw4vLQGr89JSr_H74hl4HZIaPEf3y5dISUOLc9G/s1600/Meatballs%2526Spaghetti.JPG" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They're nice and crispy on the outside, and tender pillows of flavor on the inside.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes about 42 one-inch meatballs</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 package of Tofurkey Italian style sausages (four links)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 15oz. can chickpeas (drained)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. all purpose flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. dried oregano</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pinch of salt & pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(Optional for added texture)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 C. TVP granules</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. nutritional yeast</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp. dried basil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pinch of salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. hot water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a food processor, throw in sausages that have been cut into rough chunks, drained chickpeas, and seasonings. Pulse until mixture starts to clump together and push against the walls (it should be finely chopped but not pureed). Scrape down the sides and add flour. Pulse until combined- if it's too stiff to spin, dump out into a bowl and knead with your hands. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Optional TVP: In a small bowl, mix together all ingredients except water. Pour in hot water and stir until TVP is hydrated and fluffy. Add this to the previous mixture and knead in with your hands.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Form into 1-inch meatballs.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To cook, add vegetable oil to coat the bottom of a skillet. Put meatballs into the pan when hot, leaving room to roll around and brown on all sides. </span></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com3tag:blogger.com,1999:blog-5301328549961866169.post-69301211801769680022011-06-25T17:45:00.000-07:002011-07-02T17:11:21.803-07:00Vegan Spelt Hawaiian Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiWhPMRcxkHf92gqTWNTKjpXEE0yfy4qg6_tSiuTmgoQLWgbBxi3sFJYmbPn71nULzbp3ZAzIjtTmsMfwDZf23XiNfhHrVKLoc3GTzfA61ayNiABg_PkFziczYKiywEiZCzM93m3Sk7_G/s1600/HawaiianBreadWhole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiWhPMRcxkHf92gqTWNTKjpXEE0yfy4qg6_tSiuTmgoQLWgbBxi3sFJYmbPn71nULzbp3ZAzIjtTmsMfwDZf23XiNfhHrVKLoc3GTzfA61ayNiABg_PkFziczYKiywEiZCzM93m3Sk7_G/s1600/HawaiianBreadWhole.JPG" /></span></a></div><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">Soft, pillowy, and slightly sweet, this Hawaiian bread has a hint of pineapple and ginger. It's definitely something I miss eating since going vegan, and has been on my husband's wish list since he found out about his mild wheat intolerance. White spelt flour is available at my local natural foods store, and although it can be interchangeable with all purpose flour in some recipes (like this one), it does act "funny" in others. </span><br /><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JH_BEFAYfq1kpMw16wXi4zZ2poS_qATCDXvmHEAHgMFRMZABct1aqqYcZzSESoANYDu3UmbIzW1CoKlLFbz8ogqrFWjkr1pHj6ja1DVgeYeeQLBeo7PoPJ6_hxyBdQHJeGM7KjGnoMYE/s1600/HawaiianBreadinHand.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JH_BEFAYfq1kpMw16wXi4zZ2poS_qATCDXvmHEAHgMFRMZABct1aqqYcZzSESoANYDu3UmbIzW1CoKlLFbz8ogqrFWjkr1pHj6ja1DVgeYeeQLBeo7PoPJ6_hxyBdQHJeGM7KjGnoMYE/s400/HawaiianBreadinHand.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">The "pinch" test...</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cwSFTXINiEMMKudRYdEn2kzIk7p8GFSSdl-XMYJfObWA92kqvSStb1lRjXE7NNypQlM73n6yLZkoR5L8iuR9daiVjSiio1O7r5BoJaTEmDfubyQ8J2TI3oLhWFP1RYhvACwfPibBOiUY/s1600/HawaiianBreadCloseup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cwSFTXINiEMMKudRYdEn2kzIk7p8GFSSdl-XMYJfObWA92kqvSStb1lRjXE7NNypQlM73n6yLZkoR5L8iuR9daiVjSiio1O7r5BoJaTEmDfubyQ8J2TI3oLhWFP1RYhvACwfPibBOiUY/s400/HawaiianBreadCloseup.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">You know it's Hawaiian bread when it's moist enough to stick to itself!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">Although the bubbles look bigger in this bread than the Hawaiian bread from the supermarket, I suspect it's because it has less fat. Despite this, it's still yummy and moist enough to quell the average Hawaiian bread craving.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">Makes two of the above loaves.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">Ingredients:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1 C. pineapple juice</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1 T. dry active yeast</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1/2 C. coconut milk + extra for brushing tops (optional)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1/2 C. mashed potatoes (I used cooked yukon gold)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1/4 C. canola oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">3/4 C. unrefined sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1/2 tsp. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">1 tsp. dry ground ginger</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">4 1/2 C. white spelt flour (or all purpose wheat)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">Spinz:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Verdana, sans-serif;">Put pineapple juice into a small bowl and warm in the microwave to slightly warmer than room temp. Proof the yeast by sprinkling it on top of the juice, and wait for it to get bubbly. Meanwhile, mix together the remaining ingredients: coconut milk, mashed potatoes, canola oil, sugar, salt, and ground ginger until smooth. You may need to use a mixer to get out all the lumps in the mashed potatoes. Once frothy, mix in the yeast- pineapple juice mixture. Sift in the spelt flour and mix until a soft shaggy dough forms. Cover and let rise for 30 minutes or until doubled in size. Punch down and separate into rolls, placing them about 1/2 inch apart in a casserole dish or similar. Cover and let rise again for 30 minutes. Bake at 350 degrees F on center rack for about 30 minutes, or until golden brown on top. Eat warm.</span></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com9tag:blogger.com,1999:blog-5301328549961866169.post-23927862124025787872011-06-22T20:08:00.000-07:002011-06-22T20:08:17.224-07:00Vegan BLT Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QR79cde_68piDSukvJU2UGdpxt1TPJeLGZepm86rxpmv-WlPyn1g7QAYqU8ySJXzxrkm5SghOCkk_ZblhvHi5E9mY3jvyTBlwBqRVLT0TzPKmGyWBEFhCd_ECGTTHvWSmKYkj4irsVT2/s1600/BLTSalad1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QR79cde_68piDSukvJU2UGdpxt1TPJeLGZepm86rxpmv-WlPyn1g7QAYqU8ySJXzxrkm5SghOCkk_ZblhvHi5E9mY3jvyTBlwBqRVLT0TzPKmGyWBEFhCd_ECGTTHvWSmKYkj4irsVT2/s1600/BLTSalad1.JPG" /></a></div>When it comes to salad, everyone has their favorite combos, and it seems like the perfect dish to express one's own unique flair. If you're getting bored, why not change up the presentation a little? This is a fun play on the great American classic- the B.L.T. sandwich. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg939kuhcOn8aV3AnAN33On3Ve0_PJ64P9iLOUJ1EU1hFkMDOPAqyQhSU-67-xwobooSX6_7Ql4od6_3XYlBqCwkMOijUOrhE9amECas-vjqvZ7-SQNhTTScW3_Wn4oIkNPyxHLHp-hpf1L/s1600/BLTSalad2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg939kuhcOn8aV3AnAN33On3Ve0_PJ64P9iLOUJ1EU1hFkMDOPAqyQhSU-67-xwobooSX6_7Ql4od6_3XYlBqCwkMOijUOrhE9amECas-vjqvZ7-SQNhTTScW3_Wn4oIkNPyxHLHp-hpf1L/s1600/BLTSalad2.JPG" /></a></div><br />
Made with the quickest tempeh bacon I ever made, sliced tomatoes, onions, and drizzled with a spicy creamy mustard dressing.<br />
<br />
<b>Quick Tempeh Bacon:</b><br />
<br />
Slice tempeh very thin. Fry in a thin layer of oil on a non-stick skillet until deep golden and crisp on both sides. As you are frying, sprinkle with salt. Transfer to a single layer on a plate. Brush on a thin layer of your favorite BBQ sauce while still hot. Let cool a bit before adding to salad.<br />
<br />
<b>Mustard Dressing:</b><br />
<br />
1 part mustard to 2 parts vegan mayo. Add a little agave to sweeten to taste. Thin with a little cold water if needed. Maybe a little apple cider vinegar to increase tartness. <br />
<br />
TIP:<br />
If you don't want to serve this with a knife and fork, pile everything onto a single leaf, fold up, and eat with your hands!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com6tag:blogger.com,1999:blog-5301328549961866169.post-30057832523543727152011-06-14T14:06:00.000-07:002011-06-20T10:47:32.610-07:00Japanese Potato Salad, Potato Totoros, and Vegan Kewpie Mayo<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdfwiIrQldqI1-p_RpUlLC8yS5qjt2SWHy74iRb8KT443KKGfv3iafpS_1IIJIQN0uToIcAMn3BkNhIuGCvJ6rJPVtjVOiaIOZXGMDkfR-w5Js27qUlsTlaqCnKZVcgURqYerch8W6qnd/s1600/PotatoSaladBowl%2526Totoro2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdfwiIrQldqI1-p_RpUlLC8yS5qjt2SWHy74iRb8KT443KKGfv3iafpS_1IIJIQN0uToIcAMn3BkNhIuGCvJ6rJPVtjVOiaIOZXGMDkfR-w5Js27qUlsTlaqCnKZVcgURqYerch8W6qnd/s1600/PotatoSaladBowl%2526Totoro2.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A long time ago, when my host daughter Emiko made Japanese potato salad for us, I was dubious. Unlike the American version, it was extremely simple: potatoes, cooked carrots, peas, mayo, and salt. Then I tasted it, and thought it was genius. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kewpie</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> mayo is the Japanese standard that everyone uses over there, and the ONLY mayo considered acceptable in potato salad. It's what a lot of our sushi restaurants use on their fancy sushi rolls as well. It's not as tangy and a little sweeter than American mayo, and creamier in texture. It also has a happy yellow tint to it. They use rice vinegar instead of distilled vinegar, which people say is the key to it's popular flavor. It also contains MSG, and I'm thinking that has to do with its addictiveness more than anything.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjJaqIDAc0sGHvESH5nbcmUnqjM4E9Za9XkteZv5XvQK5rc2McyhBcgcSycXYodbBpn1LYGs4y5Hc2bU1KPsb3YSUVh-aQJqhqgek9gwHrOs85XVamBtD137lORsP5GpKFunJa6lM0KpU/s1600/KewpieMayo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjJaqIDAc0sGHvESH5nbcmUnqjM4E9Za9XkteZv5XvQK5rc2McyhBcgcSycXYodbBpn1LYGs4y5Hc2bU1KPsb3YSUVh-aQJqhqgek9gwHrOs85XVamBtD137lORsP5GpKFunJa6lM0KpU/s200/KewpieMayo.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kewpie Japanese Mayonnaise, sold in most Asian markets</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtgwLR-pq_kWtsmTOfoHfAsqKcYAF4XUVrCYPpM6LTaGQFCtAsR5v6P2NwiaSsbY4tg1hD-g8ZJG57NvZftJaM6FDxjDTqu0XPuXdhq_odNC7kjrYFe1uaO-NYSyUhJCtiHvjXdMnMzBE/s1600/PotatoSaladMayo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtgwLR-pq_kWtsmTOfoHfAsqKcYAF4XUVrCYPpM6LTaGQFCtAsR5v6P2NwiaSsbY4tg1hD-g8ZJG57NvZftJaM6FDxjDTqu0XPuXdhq_odNC7kjrYFe1uaO-NYSyUhJCtiHvjXdMnMzBE/s1600/PotatoSaladMayo.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Homemade Kewpie Mayonnaise, veganized</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To "veganize" this, I had quite the challenge. But after a few taste tests from myself and some Kewpie experts, I think I'm on to something. I made use of the natural sweetness of cashews and carrots, so there's no added sugar or sweeteners, and much less added oil. You can reduce the oil by half if you like, but it won't be as shiny and melt-in-your-mouth. There's also no MSG. </span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This makes much more than the recipe requires, so feel free to jar leftovers and use it for other purposes.</span></div><div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Vegan Kewpie Mayonnaise</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(makes about 26 oz.)</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. cashews (unroasted, unsalted)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 C. water + 1/4 C. water to add later</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 package (12 oz.) Mori Nu Extra Firm Silken Tofu</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. thinly sliced carrots</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp. salt</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp. yellow mustard</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp. garlic powder</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 tsp. rice vinegar</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 C. extra virgin olive oil</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spinz:</span></b></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place cashews and 1 cup water into a sauce pan and heat until boiling. Turn off heat and set aside to let cool for about 15 minutes. In a food processor, pour in the cashew-carrot-water mixture and blend until finely chopped. Note: if you want a thicker mayo, drain off about a little of the liquid before blending (you can always add in more if needed). Add all other ingredients, except the 1/4 C. water, and puree until smooth. If it's too thick, add the water a little at a time until you get the right consistency. Blend for a good 5 minutes or more, scraping down the sides every so often- you want it silky smooth without any grittiness from the nuts. Chill in the fridge before using.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since this is a <b>healthier potato salad challenge</b>, I though I'd include some interesting nutritional comparisons with both regular mayo and the vegan standard:</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7a1TWcstd6s3VW25Bc8j23mQB2pfMY7Uc2Rs3BYIamX2JgDsrtdnzCVYZgVjwVKgejgr9KYRJufCU-1tscKcqWXh87f1z6DjBrfsUa3y8rmlvd3za9eDStvIa7OFRY65qsn7EsAHz1-WL/s1600/MayoValueComparisons.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7a1TWcstd6s3VW25Bc8j23mQB2pfMY7Uc2Rs3BYIamX2JgDsrtdnzCVYZgVjwVKgejgr9KYRJufCU-1tscKcqWXh87f1z6DjBrfsUa3y8rmlvd3za9eDStvIa7OFRY65qsn7EsAHz1-WL/s640/MayoValueComparisons.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">What's great about making your own, is that you can make adjustments.<br />
If you're worried about sodium, for instance, you can substitute a low<br />
sodium salt, or reduce the overall amount</span></span>. <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Also, vegan mayo is naturally </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">cholesterol-free, whereas the Kraft mayo has 5mg of cholesterol per serving.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MGKajkJfEr_1LPLZdGRKJQDFbJpN9bppElMEjAwEiIP9SZyG4XmP4NMRPbhGY5TfwHKg3TfZHgIVD66-aWN7MniajepPDIUQcDQH7OBNheiFVCK248TeZ_bldjM8ScmBmLmJ6jnKRL5Z/s1600/PotatoSaladDaikonCarrot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MGKajkJfEr_1LPLZdGRKJQDFbJpN9bppElMEjAwEiIP9SZyG4XmP4NMRPbhGY5TfwHKg3TfZHgIVD66-aWN7MniajepPDIUQcDQH7OBNheiFVCK248TeZ_bldjM8ScmBmLmJ6jnKRL5Z/s400/PotatoSaladDaikonCarrot.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kahaku Namasu (literally: Red & White Pickled Salad)</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Although the simplicity of this potato salad is genius as mentioned, I thought I'd add another dimension to it, because I just couldn't help myself! To add a little zing and crunch, I decided to make some </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kahaku Namasu</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> (carrot & daikon pickled salad). It's the same stuff they use in those incredible </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Banh Mi</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Vietnamese sandwiches, so you know what to do with any leftovers!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9VQp2G1PW_dmglNJ0E5l3vYQHQhCEEfxhVIEKLduGqqz-FGxt_ULYzkThoP725E_Y1_dcZY8cfhNDjvfyH5TWVkjmK8ICxs_tPE_-AqVSclqhE7XvrnVC8yaIG6gr6BmjYevbRXcYXXQ/s1600/PotatoSaladDaikon%2526CarrotSlices.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9VQp2G1PW_dmglNJ0E5l3vYQHQhCEEfxhVIEKLduGqqz-FGxt_ULYzkThoP725E_Y1_dcZY8cfhNDjvfyH5TWVkjmK8ICxs_tPE_-AqVSclqhE7XvrnVC8yaIG6gr6BmjYevbRXcYXXQ/s1600/PotatoSaladDaikon%2526CarrotSlices.png" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Make very thin matchstick slices</span><br />
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<div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">Kahaku Namasu</span></span></div><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
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Spinz:</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">After cutting up about 1 cup each of both daikon and carrots (as shown above), place them into a bowl and sprinkle generously with salt (about 1 tsp). Massage the salt into the veggies, then set aside to allow them to release some of their moisture. Mix together the following into a tuperware container:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">Dressing:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">1 C. rice vinegar (or rice wine vinegar)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">1 C. raw sugar</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">1/4 C. water</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">Heat for about 1 minute in the microwave to dissolve the sugar, then chill and set in the fridge to cool. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">After about 30 minutes, you'll see that the carrots and daikon have released a lot of their water. Wrap them in a towel and squeeze out any excess. Put them into the dressing, and let them marinate for 10-15 minutes. Do not soak too long, because they will get soft and not crunchy. Drain off the dressing, then store them in the fridge until ready to use.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6x_SEuCtWBtGv34SQADgKRMSVnbJlaGJs9Pt28MCGkmdStgYDQxHql_M9qN_X8dTnHferRDS_HrpWXsXJcFzgBxD-vy3jtxDevNcqpAwF8AaXRG35XP9flwXRrvpC9yq97F9o__0Mss5/s1600/PotatoSaladMash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6x_SEuCtWBtGv34SQADgKRMSVnbJlaGJs9Pt28MCGkmdStgYDQxHql_M9qN_X8dTnHferRDS_HrpWXsXJcFzgBxD-vy3jtxDevNcqpAwF8AaXRG35XP9flwXRrvpC9yq97F9o__0Mss5/s400/PotatoSaladMash.JPG" width="400" /></span></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">Now you're ready to boil the potatoes. I used about 2 pounds of red boiler potatoes, and put them into a large pot of cold salted water with an inch of cover. Boil them until a fork goes in easily. Drain, and mash while still warm. I decided to leave the skins in, but you can peel them first. Let cool to room temp.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">To this I added:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 C. frozen petite peas (thawed)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">1/2 C. finely chopped green onions</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">1 C. of the Kahaku Namasu</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">Vegan Kewpie Mayo (to desired creaminess) </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxnnAQj9aCvaOTDQ4gxKZtBuLuvXcXHvy2VtFDdull9ZTHh4pTwu94iybcHZJdvXwTcBEHMVF97KxmBbV0DaZ4jKW95Pjk2IwJDb7JAYfTkkHO7P8xDREOhTpove2Vc7NkhbkwJbtUxcK/s1600/PotatoSaladAlone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxnnAQj9aCvaOTDQ4gxKZtBuLuvXcXHvy2VtFDdull9ZTHh4pTwu94iybcHZJdvXwTcBEHMVF97KxmBbV0DaZ4jKW95Pjk2IwJDb7JAYfTkkHO7P8xDREOhTpove2Vc7NkhbkwJbtUxcK/s1600/PotatoSaladAlone.JPG" /></span></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;">Mix everything together, and it's ready!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipboGTA63_Rh2L-2PCQBfw2zhUHYdA1dHrFpw0Awl_z7j1Udo02tpkTFD8z32K0yK14PhR8oz0OeZAoH9NGDi-ncXBQCVwvY16ghEexbwS98u_JwAyj5fR6_hkn-cOifuw1t9YlGPhMczE/s1600/PotatoSaladTotoroWholeShot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipboGTA63_Rh2L-2PCQBfw2zhUHYdA1dHrFpw0Awl_z7j1Udo02tpkTFD8z32K0yK14PhR8oz0OeZAoH9NGDi-ncXBQCVwvY16ghEexbwS98u_JwAyj5fR6_hkn-cOifuw1t9YlGPhMczE/s1600/PotatoSaladTotoroWholeShot.JPG" /></span></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">"Ta Daaaa!"</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuo-A_LAePg17rxX6NNN1fVxI29CmCW1bR536cPPFMD_C158HY-srvVr5qaBjictt9X1xA94DRwErnRqg0g2_B5EzfLcgI372PDqzeBE-6LBzXBwmAvw21auqaawBDYTG04Yn1c6WVIEb/s1600/PotatoSaladTotoros.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuo-A_LAePg17rxX6NNN1fVxI29CmCW1bR536cPPFMD_C158HY-srvVr5qaBjictt9X1xA94DRwErnRqg0g2_B5EzfLcgI372PDqzeBE-6LBzXBwmAvw21auqaawBDYTG04Yn1c6WVIEb/s1600/PotatoSaladTotoros.JPG" /></span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span">Potato "Totoros"</span></span></div></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKr7jdl2zy7eG8N5GmeI1k8jKmb-BfKZ6Pulk2QTbVa6DZajHs7qIUzZ2gHMaexP85ZLenJqK-nOyqYC70ZcJC5O5ICtO2tS-6fuZTleraIvtMqa1-D6QKYzH3vS0xcQLYfrSnmSuw5q8/s1600/PotatoSaladBowl%2526MedTotoro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKr7jdl2zy7eG8N5GmeI1k8jKmb-BfKZ6Pulk2QTbVa6DZajHs7qIUzZ2gHMaexP85ZLenJqK-nOyqYC70ZcJC5O5ICtO2tS-6fuZTleraIvtMqa1-D6QKYzH3vS0xcQLYfrSnmSuw5q8/s400/PotatoSaladBowl%2526MedTotoro.jpg" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Oishii (Delicious)!" </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsA9XVGG3RmQvxSIxECB0zzH2TTcgV4lJeUwHuPzzAaBz7zs-TiRSLuOiXORHdeEzTRNgxlkfoZPnOP8jB9bpJXcfJABPWvHmNkfkOF4ZlaQeBLmgIvf9gGlVqgmgwruwev_1CiC44GPm/s1600/PotatoSaladLittleTotoro.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsA9XVGG3RmQvxSIxECB0zzH2TTcgV4lJeUwHuPzzAaBz7zs-TiRSLuOiXORHdeEzTRNgxlkfoZPnOP8jB9bpJXcfJABPWvHmNkfkOF4ZlaQeBLmgIvf9gGlVqgmgwruwev_1CiC44GPm/s1600/PotatoSaladLittleTotoro.JPG" /></a></span></div><span class="Apple-style-span" style="color: blue;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you haven't seen Totoro before, here's the trailer for it. I fell in love with the Japanese version with subtitiles, and if you can find it, that is the one to watch!</span><br />
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<center><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/TuLX50_5UAI" width="425"></iframe></span></center><center style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: blue;">Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!</span></span></center></div></div>Sindyhttp://www.blogger.com/profile/02388104911679468450noreply@blogger.com19